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Cold Avocado Soup

Cold Avocado Soup


1/2

cup finely chopped onion

1

clove garlic, finely chopped

3

ripe avocados pitted, peeled and sliced

3

tomatillos, husks removed, rinsed and quartered

2

small serrano or jalapeño chiles, seeded, finely chopped (if desired)

2

tablespoons chopped fresh cilantro

2

tablespoons fresh lime juice

1/2

teaspoon chicken bouillon granules

3

medium plum (Roma) tomatoes, seeded, finely chopped

1/3

cup sour cream, if desired

Cilantro leaves, if desired

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  • 1

    In 8-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook and stir 2 to 4 minutes or until onion is tender.

  • 2

    In blender, place onion mixture, avocados, tomatillos, chiles, cilantro, chicken broth, milk, lime juice, salt, bouillon granules and pepper. Cover; blend on high speed (in 2 batches, if necessary) about 60 seconds or until smooth.

  • 3

    Cover; refrigerate at least 1 hour to blend flavors. To serve, divide soup among 8 bowls; sprinkle with tomatoes. Garnish with sour cream and cilantro leaves.

Nutrition Facts

Serving Size: 1 serving
Calories
170
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
560mg
23%
Potassium
500mg
14%
Total Carbohydrate
11g
4%
Dietary Fiber
4g
17%
Sugars
5g
Protein
4g
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
4%
4%
Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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