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Ingredients
2 medium, ripe avocados, preferably Haas
1 tablespoon fresh lemon juice
1 cup low-fat or nonfat yogurt
1 ½ to 3 cups vegetable stock
Fine sea salt to taste
Dash Tabasco, or to taste
1 cup tomato salsa or ¾ cup chopped watercress leaves and plum tomatoes, for garnis
Nutritional analysis per serving (4 servings)
15 grams carbs; 1 milligram cholesterol; 204 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 7 grams fiber; 769 milligrams sodium; 6 grams protein; 7 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
Peel and pit avocados; cut chunks into a food processor. Add lemon juice and yogurt, and process. Add 1 cup stock; then, gradually add more until soup is thinned to desired consistency. Add salt and Tabasco to taste. Transfer to a bowl, cover and chill 2 hours or overnight.
- Step 2
To serve, stir well, ladle into bowls and garnish with a spoonful of salsa or watercress and tomatoes.
Private Notes