Chilled Avocado Soup

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Chilled Avocado Soup

This chilled soup couldn’t be easier to make, packing a lot of flavor into a quick dish of just a few ingredients. Fresh, green and somewhat tart, it’s quite refreshing on a warm day.

Rating

Ingredients

  • 2large ripe avocados, halved and pitted
  • 1 1/2cups plain (not Greek) yogurt
  • 1/4cup lime juice
  • 1/4cup extra-virgin olive oil
  • Salt and pepper
  • 1small bunch cilantro or parsley, leaves and tender stems
  • A few slices of jalapeño
Set base servings to enable scaling:

Directions

Put 1 cup water, the avocados, yogurt, lime juice, olive oil, salt and pepper to taste, cilantro (or parsley) and jalapeño in a blender. Purée until smooth. Taste for seasoning and chill well.

Before ready to serve, thin with more water to taste (thicker for soup, thinner to drink).

Pour into chilled soup bowls for a sit-down first course, or into shot glasses for a stand-up appetizer.

Nutrition

Info
Trans Fat: 0 gramsFat: 25 gramsCalories: 282Saturated Fat: 5 gramsUnsaturated Fat: 17 gramsSodium: 425 milligramsSugar: 3 gramsFiber: 6 gramsCarbohydrate: 11 gramsProtein: 7 grams
Soups

Source: https://cooking.nytimes.com/recipes/1024455-chilled-avocado-soup