Cold Avocado Soup
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cup finely chopped onion
clove garlic, finely chopped
ripe avocados pitted, peeled and sliced
tomatillos, husks removed, rinsed and quartered
small serrano or jalapeño chiles, seeded, finely chopped (if desired)
tablespoons chopped fresh cilantro
tablespoons fresh lime juice
teaspoon chicken bouillon granules
medium plum (Roma) tomatoes, seeded, finely chopped
cup sour cream, if desired
Cilantro leaves, if desired
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.
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.
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.
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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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