Avocado Summer Soup
Summary
This cool and refreshing avocado soup is not only diabetes-friendly, but it's a perfect summer dish after a morning at the farmer's market. Packed with heart healthy fats, it's also a nutrition powerhouse.
This recipe from the Budget-Friendly Fresh and Local Diabetes Cookbook, by Charles Mattocks. To order this cookbook click here.
-
- Prep time
- 2 hr
-
- Cook time
- 10 min
-
- Servings
- 8 Servings
-
- Serving size
-
1/2 cup
Ingredients
Ingredients
- small onion (finely chopped)
- 1
- 1
- garlic (minced)
- 1 clove
- 1 clove
- canola oil
- 1 tbsp
- 1 tbsp
- Haas avocados (large ripe )
- 2
- 2
- lime juice
- 1 cup
- 1 cup
- dry sherry
- 2 tbsp
- 2 tbsp
- can low-sodium chicken stock ( (or 1½ cups homemade chicken broth))
- 1
- 1
- hot pepper sauce
- 1 tsp
- 1 tsp
- cilantro (chopped fresh)
- 2 tbsp
- 2 tbsp
- milk (low-fat)
- 2 cup
- 2 cup
- Dash kosher salt
- 1
- 1
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Directions
Directions
-
Sauté the onion and garlic in the oil until soft and fragrant. Set aside.
-
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.
-
Garnish with more chopped cilantro.