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Add a photoThis is cool, beautiful and delicious. If you like gazpacho and avocado...you can't help but love this. Great for a cool summer treat. And incredibly easy!
Ingredients
- 1 large, ripe avocado
- 1 cup thawed frozen petits pois (baby green peas)
- 2 1/2 cups chicken broth
- 3 finely sliced scallions (white and light green only)
- 3 Tbsp fresh lemon juice
- 1/3 cup low fat sour cream
- 4 Tbsp fresh tomato salsa (store bought is OK)
- Salt and ground pepper to taste
Directions
- Peel, pit, and chop avocado into pieces.
- In a food processor or blender, combine avocado and peas and process. Add the broth, scallions, lemon, sour cream, and 3 Tbsp of salsa and blend. Season with salt and pepper to taste.
- Transfer to a bowl and refrigerate at least 2 hours.
- Serve in small cups with a spoonful of the remaining Tbsp of salsa on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 84 | |
| Calories from Fat 56 | 67% |
| Total Fat 6.25g | 8% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 245mg | 10% |
| Potassium 310mg | 9% |
| Total Carbs 5.36g | 1% |
| Dietary Fiber 2.6g | 9% |
| Sugars 0.72g | 0% |
| Protein 2.81g | 4% |
Reviews
August 7, 2008
There are few things I love more than avocado, and these are to die for!I've cooked/tasted this recipe!
June 20, 2010
I made this recipe for a last-minute summer get together. I did not use any salsa and I used the sour cream and chives (whirred in the food processor) as a topping for the soup. YUM! It was so simple to make, looked wonderful, and was a hit with everyone. I'll make it as often as peas are at the farmer's market now and later, with the frozen peas.I've cooked/tasted this recipe!
