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Add a photoVelvety smooth and delicious, quick and easy, cold soup for hot summer days.
Ingredients
- 3 ripe avocados
- 2 tbs lemon juice
- 1 tsp sugar
- 1/8 tsp white pepper
- 1/2 jalapeno pepper, minced
- 1/4 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 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 266g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 232 | 82% |
| Total Fat 26.07g | 33% |
| Saturated Fat 9.09g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 489mg | 20% |
| Potassium 540mg | 15% |
| Total Carbs 13.46g | 4% |
| Dietary Fiber 7.0g | 23% |
| Sugars 3.26g | 2% |
| Protein 2.78g | 4% |
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