- 1 tablespoon olive oil
- 1 small red onion, chopped
- 1 clove garlic, chopped
- 2 teaspoons chopped fresh ginger
- 1 large ripe avocado, or 2 small avocados, peeled and pit removed
- 1 tablespoon fresh lemon juice
- 1 cucumber, peeled, seeded and diced
- 2 tablespoons chopped fresh chives
- 1 1/2 cups chicken broth, chilled
- 1/3 cup nonfat sour cream
- 1/2 teaspoon salt
- 1 tomato, seeded and chopped, as a garnish
In a saute pan over medium heat, heat the olive oil. Add the onion and cook for 2 minutes. Add the garlic and ginger and cook, stirring, for another minute. Remove from the heat and set aside.
Chop the avocado, place in a bowl and toss with the lemon juice. In a food processor, puree the avocado and cucumber until smooth. Add the sauteed onion mixture and the chives and process again.
Transfer the avocado mixture to a large bowl. Stir in the chicken broth and sour cream until smooth. Season with salt. Chill the soup thoroughly in the refrigerator.
To serve, garnish with the chopped tomato.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
200 calories; 16g total fat; 9mg cholesterol; 370mg sodium; 12g carbohydrates; 6g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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