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Avocado Summer Soup
2 hr prep time
10 min cook time
8servings
Recipe by
Charles Mattocks
Source
Budget-Friendly Fresh and Local Diabetes Cookbook
Photo by
Renee Comet
How to Make Avocado Summer Soup
This cool and refreshing avocado soup is not only diabetes-friendly, but it's a perfect summer dish after a morning at the farmer's market. Packed with heart healthy fats, it's also a nutrition powerhouse.
This recipe from the Budget-Friendly Fresh and Local Diabetes Cookbook, by Charles Mattocks. To order this cookbook click here.
2 hr prep time
10 min cook time
8servings
1/2 cup
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Step-By-Step Instructions:
- Sauté the onion and garlic in the oil until soft and fragrant. Set aside.
- Peel and chop the avocado. Purée in a blender or food processor with the onion and garlic mixture, the lime juice, and the sherry.
- Add chicken broth and hot sauce. Process until blended. Pour into a large serving bowl and add the chopped cilantro and milk. (Use more or less to achieve desired consistency.)
- Add salt to taste and chill for 2–3 hours before serving.
- Garnish with more chopped cilantro.
Nutrition facts
8 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 125
-
Total Fat
9g
- Saturated Fat 1.5g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 50mg
-
Total Carbohydrate
9g
- Dietary Fiber 3g
- Total Sugars 4g
- Protein 4g
- Potassium 380mg
- Phosphorous 95mg
Ingredients
small onion (finely chopped)
1
garlic (minced)
1 clove
canola oil
1 tbsp
Haas avocados (large ripe )
2
lime juice
1 cup
dry sherry
2 tbsp
can low-sodium chicken stock ( (or 1½ cups homemade chicken broth))
1
hot pepper sauce
1 tsp
cilantro (chopped fresh)
2 tbsp
milk (low-fat)
2 cup
Dash kosher salt
1
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