Chili-Orange Avocado Soup
Published July 9, 1994
- Total Time
- 15 minutes, plus refrigeration
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Ingredients
2 large avocados, peeled and pitted
4 teaspoons fresh lime juice
3 hot chilies, or to taste, seeded and coarsely chopped
4 cloves garlic, peeled and coarsely chopped
1 cup plain lowfat yogurt
1 ½ cups 1 percent milk
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
¼ teaspoon grated orange zest
1 ½ teaspoons fresh orange juice
4 teaspoons chopped fresh cilantro
Nutritional analysis per serving (4 servings)
25 grams carbs; 8 milligrams cholesterol; 299 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 10 grams fiber; 802 milligrams sodium; 10 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the avocados, lime juice, chilies and garlic in a food processor and process until smooth. Add the yogurt, milk, salt, pepper, orange zest and juice. Process until smooth. Refrigerate until chilled. Taste and add more salt if needed. Divide among 4 soup cups, garnish with the cilantro and serve immediately.
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