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Chilled Avocado Soup

Recipe by:

Fresh cilantro and lemon juice blend perfectly with avocados in this chilled appetizer soup. For best flavor, be sure to use ripe avocados.

Yield: 8 servings
Prep Time:
Total Time:
Bowl chilled avocado soup

2 medium ripe avocados - halved, seeded and peeled

1/2 cup snipped fresh cilantro

3 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon onion powder

Dash ground white pepper

1 (14 ounce) can reduced sodium chicken broth

Lemon slices (optional)

  1. Place avocados, cilantro, lemon juice, salt, onion powder, and white pepper in a blender container or food processor bowl. Add chicken broth; cover and blend or process until smooth. Transfer to a glass bowl. Stir in 1 cup LACTAID® Reduced Fat 2% Milk. Cover and refrigerate for at least 3 hours or up to 8 hours.
  2. Stir before serving. Season to taste with additional salt and white pepper. If necessary, stir in additional LACTAID® Reduced Fat 2% Milk to reach desired consistency. Garnish with lemon slices, if desired.

Nutrition information does not include optional ingredient.
© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 1/2 cup

Amount Per Serving

Calories 63
Total Fat 4.88g
Calories from Fat 43.88kcal
Saturated Fat 1.00g
Cholesterol 2.50mg
Sodium 205.55mg
Total Carbohydrate 3.87g
Dietary Fiber 1.29g
Sugars 2.00g
Protein 2.21g
Calcium 42.21mg

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