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Add a photoVelvety smooth and delicious, quick and easy, cold soup for hot summer days.
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 4 servings
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Ingredients
- 3 ripe avocados
- 2 tbs lemon juice
- 1 tsp sugar
- â tsp white pepper
- ½ jalapeno pepper, minced
- ¼ onion, finely minced
- 2 cups vegetable stock (from one cube)
- 1 cup heavy cream
Directions
- Peel avocado, remove pit, and cut into chunks.
- Place in food processor or blender with lemon juice, sugar, pepper, jalapeno, and shallot; add 1 cup chicken broth and puree until smooth.
- Pour soup into medium bowl and add remaining vegetable broth and cream; stir with wire whisk until blended. Cover by placing plastic wrap directly on the soup's surface; chill for 2-3 hours before serving.
- Garnish with avocado slices and cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 197 | 83% |
| Total Fat 22.11g | 28% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 487mg | 20% |
| Potassium 408mg | 12% |
| Total Carbs 11.12g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.08g | 2% |
| Protein 2.23g | 4% |
