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Ingredients
- 4 ripe avocados, pitted and peeled
- 6 tbsp. fresh lemon juice
- 3 c. low-fat plain yogurt
- 3 c. chicken stock
- 4 lg. basil leaves, slivered
- 1/4 teaspoon grnd pepper
- Healthy pinch of salt
- 4 radishes, finely minced, for garnish
Directions
- Set aside 1/2 of 1 avocado and place in small bowl. Sprinkle with lemon juice, cover, and chill. Coarsely chop remaining avocados, and place in large bowl. Add in remaining lemon juice, and toss.
- Add in yogurt, stock, basil, pepper, and salt to the avocados and stir. Process mix, but don't puree. Cover and refrigerate2 hrs.
- Sliver basil for garnish just before serving. Dice the 1/2 avocado. Divide the soup into individual bowls. Sprinkle the portions with diced avocado and radishes. Makes 6-8 portions.
- Serve with pita chips, white corn chips, and your favorite salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 186 | 64% |
| Total Fat 20.82g | 26% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 374mg | 16% |
| Potassium 952mg | 27% |
| Total Carbs 20.01g | 5% |
| Dietary Fiber 7.6g | 25% |
| Sugars 9.85g | 7% |
| Protein 10.29g | 16% |
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