Chilled Avocado Soup
A refreshing, yet rich avocado bisque, balanced with a bit of bright lemon and a dash of spiciness. Perfect for summer entertaining.
Yield: people
Ingredients
- 2 medium avocados
- 1 ½ cups water
- 1 cup almond or other alt-milk (not coconut here!)
- 2 tablespoons lemon juice
- 2 ½ teaspoons seasoning salt
- 1 medium tomato , chopped
- 8 lemon slices
- 1 teaspoon dash red pepper sauce , or cayenne pepper, to taste, if you prefer spicy foods
Instructions
- Peel avocados and press through a fine-mesh sieve. Scrape all of the sieved avocado flesh from the back of the sieve--precious stuff!
- Stir in the rest of the ingredients, except for the tomato and lemon slices. Place in the refrigerator in an air-tight container until ready to serve. Ladle into serving bowls and top with chopped tomato and lemon slices.
Notes
Place in the refrigerator in an air-tight container.
Nutrition
Serving Size: 4g | Calories: 18cal | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1541mg | Potassium: 73mg | Total Carbs: 2g | Fiber: 1g | Sugar: 1g | Net Carbs: 1g | Vitamin A: 400IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 1mg