Avocado Soup

Avocado Soup

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From: Diabetic Living Magazine

Avocado is the star of this light, flavorful soup served chilled to take away summer's heat.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 medium ripe avocados, halved, seeded, peeled, and cut up
  • ½ cup peeled, chopped cucumber
  • ⅓ cup chopped onion
  • ¼ cup shredded carrot
  • 1 clove garlic, minced
  • 2½ cups reduced-sodium chicken broth
  • 1 cup water
  • Several dashes bottled hot pepper sauce
  • 1½ teaspoons paprika
  • ⅓ cup bottled salsa (optional)

Preparation

  • Prep

  • Ready In

  1. In a blender or food processor, combine avocados, cucumber, onion, carrot, garlic, and 1½ cups of the broth. Cover; process until almost smooth.
  2. Add remaining broth, water, and hot pepper sauce. Cover; process until smooth. Pour into a bowl. Cover surface with plastic wrap; chill for 1 to 24 hours. To serve, ladle soup into chilled bowls or cups. Sprinkle with paprika. If desired, top with salsa.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 90 calories; 7 g fat(1 g sat); 4 g fiber; 6 g carbohydrates; 2 g protein; 43 mcg folate; 0 mg cholesterol; 1 g sugars; 1,183 IU vitamin A; 5 mg vitamin C; 14 mg calcium; 1 mg iron; 247 mg sodium; 282 mg potassium
  • Nutrition Bonus: Vitamin A (24% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, ½ other carb

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