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Cold Avocado Soup

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by: Tablespoon Kitchens
Updated Jul 17, 2017
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Cold Avocado Soup

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 8
  • Ingredients 16
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Ingredients

  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 3 ripe avocados pitted, peeled and sliced
  • 3 tomatillos, husks removed, rinsed and quartered
  • 2 small serrano or jalapeño chiles, seeded, finely chopped (if desired)
  • 2 tablespoons chopped fresh cilantro
  • 1 1/4 cup chicken broth
  • 1 cup evaporated milk
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon chicken bouillon granules
  • 1/8 teaspoon pepper
  • 3 medium plum (Roma) tomatoes, seeded, finely chopped
  • 1/3 cup sour cream, if desired
  • Cilantro leaves, if desired

Instructions

  • Step 
    1
    In 8-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook and stir 2 to 4 minutes or until onion is tender.
  • Step 
    2
    In blender, place onion mixture, avocados, tomatillos, chiles, cilantro, chicken broth, milk, lime juice, salt, bouillon granules and pepper. Cover; blend on high speed (in 2 batches, if necessary) about 60 seconds or until smooth.
  • Step 
    3
    Cover; refrigerate at least 1 hour to blend flavors. To serve, divide soup among 8 bowls; sprinkle with tomatoes. Garnish with sour cream and cilantro leaves.

Nutrition

170 Calories
12g Total Fat
4g Protein
11g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
170
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
560mg
23%
Potassium
500mg
14%
Total Carbohydrate
11g
4%
Dietary Fiber
4g
17%
Sugars
5g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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