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Chilled Avocado Soup

No cooking necessary for this rich and creamy soup with a kick. I like to line the bowl with crumbled corn chips and pour the soup on top.—Edith Herring, Grand Cane, Louisiana
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    3 cups

Ingredients

  • 1 medium ripe avocado, peeled, halved and pitted
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup reduced-fat sour cream
  • 1 green onion, chopped
  • 1-1/2 teaspoons minced fresh cilantro
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • Dash cayenne pepper
  • Dash pepper

Directions

  • Place avocado in a blender, cover and process until smooth. While processing, gradually add broth; process until smooth. Add the remaining ingredients; cover and process until blended. Refrigerate for 1 hour or until chilled.
Nutrition Facts
3/4 cup: 125 calories, 10g fat (3g saturated fat), 10mg cholesterol, 371mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 4g protein.

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