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Avocado Summer Soup

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How to Make Avocado Summer Soup

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.


2 hr prep time


10 min cook time


8servings


1/2 cup

Print Recipe >

Step-By-Step Instructions:

  1. Sauté the onion and garlic in the oil until soft and fragrant. Set aside.
  2. Peel and chop the avocado. Purée in a blender or food processor with the onion and garlic mixture, the lime juice, and the sherry.
  3. 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.)
  4. Add salt to taste and chill for 2–3 hours before serving.
  5. Garnish with more chopped cilantro.
Veggie Rich
Caribbean
Appetizers
Budget Friendly
Lunch
Sides
Soup
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Nutrition facts

8 Servings



  • Serving Size

    1/2 cup


  • Amount per serving



    Calories





    125

  • % Daily value*

  • Total Fat
    9g

    12%

    • Saturated Fat
      1.5g

      8%
    • Trans Fats
      0g

  • Cholesterol
    5mg

    2%

  • Sodium
    50mg

    2%

  • Total Carbohydrate
    9g

    3%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      4g

  • Protein
    4g

  • Potassium
    380mg
    8%

Ingredients

small onion (finely chopped)
1

garlic (minced)
1 clove

canola oil
1 tbsp

Haas avocados (large ripe )
2

lime juice
1 cup

dry sherry
2 tbsp

can low-sodium chicken stock ( (or 1½ cups homemade chicken broth))
1

hot pepper sauce
1 tsp

cilantro (chopped fresh)
2 tbsp

milk (low-fat)
2 cup

Dash kosher salt
1

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