Chilled Avocado Soup with Tomato Cucumber Salsa
- Active Time 5m
- Total Time 4h 5m
The ideal summer soup doesn't require cooking. This cool, refreshing soup is amazingly simple-all you need is a food processor or a blender. The crisp Tomato Cucumber Salsa spooned on top creates a striking color contrast. Serve it with your favorite chopped vegetable salad; together they make an easy, light meal that will keep you out of the kitchen on a hot summer day.
- 2 large ripe avocados, peeled, pitted
- 3 cups chicken broth
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon chile powder
- 2 tablespoons finely chopped chives
- Salt to taste
- For the Garnish:
- 1/4 cup sour cream
- 1/2 cup Tomato Cucumber Salsa
Companion recipe: Tomato Cucumber Salsa
Puree the avocado in a food processor. Add the broth, lemon juice, chile powder and chives, and process until smooth. Season to taste with salt. Chill for 4 hours.
Ladle the soup into bowls and garnish with a dollop each of sour cream and Tomato Cucumber Salsa.
Soup may be prepared 8 hours in advance and refrigerated until ready to serve.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
277 calories; 24g total fat; 6mg cholesterol; 154mg sodium; 13g carbohydrates; 7g fiber; 8g 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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