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Add a photoServings: 4
Ingredients
- 2 x ripe avocados
- 2 1/2 c. lowfat milk
- 1 x 4 ounce can green chilies in brine
- 1 med onion, minced salt and freshly grnd black pepper, to taste
- 2 Tbsp. lemon juice
- 2 Tbsp. sherry minced chilies or possibly fresh parsley, for garnish
Directions
- Cut the avocados in half, extract the stones, scoop out the flesh and puree in a blender. Add in the remaining ingredients to the blender and puree till a very even consistency is reached.
- Pour the mix into a serving bowl, garnish and serve immediately.
- Alternatively, you can pour the soup into individual bowls and refrigeratethem.
- 10 min to make
- This is a spicy chilled soup - serve garnished with minced chilies or possibly fresh parsley.
- Serves 4-6 people.
- KES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 202 | |
| Calories from Fat 103 | 51% |
| Total Fat 11.5g | 14% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 75mg | 3% |
| Potassium 657mg | 19% |
| Total Carbs 18.68g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 10.88g | 7% |
| Protein 7.09g | 11% |
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