Avocado Summer Soup
This recipe from the Budget-Friendly Fresh and Local Diabetes Cookbook, by Charles Mattocks. To order this cookbook click here.
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- Prep time
- 2 hr
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- Cook time
- 10 min
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- Servings
- 8 Servings
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- Serving size
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1/2 cup
Ingredients
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small onion (finely chopped)
- 1
- 1
-
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garlic (minced)
- 1 clove
- 1 clove
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canola oil
- 1 tbsp
- 1 tbsp
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Haas avocados (large ripe )
- 2
- 2
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lime juice
- 1 cup
- 1 cup
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dry sherry
- 2 tbsp
- 2 tbsp
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can low-sodium chicken stock ( (or 1½ cups homemade chicken broth))
- 1
- 1
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hot pepper sauce
- 1 tsp
- 1 tsp
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cilantro (chopped fresh)
- 2 tbsp
- 2 tbsp
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milk (low-fat)
- 2 cup
- 2 cup
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Dash kosher salt
- 1
- 1
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Directions
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Sauté the onion and garlic in the oil until soft and fragrant. Set aside.
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Peel and chop the avocado. Purée in a blender or food processor with the onion and garlic mixture, the lime juice, and the sherry.
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Add chicken broth and hot sauce. Process until blended. Pour into a large serving bowl and add the chopped cilantro and milk. (Use more or less to achieve desired consistency.)
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Add salt to taste and chill for 2–3 hours before serving.
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Garnish with more chopped cilantro.
Reviews
Write a Review-
After cutting back on the lime so I can taste the avocado, (and omitting the hot sauce because I don't like spicy) I thought it was a refreshing cold soup on a hot day.