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avocado soup recipe

Written on Wednesday, August 24, 2016 | 8:02:00 AM



makes: 6 servings (¾ cup each)

prep: 20 minutes        chill: 1 hour

Ingredients : 
- 2 small ripe avocados, halved, seeded, peeled, and cut up
- ½ cup peeled, seeded, and chopped cucumber
- 1⁄3 cup chopped onion
- ¼ cup shredded carrot
- 1 clove garlic, minced
- 1 14.5-ounce can reduced-sodium chicken broth
- 1½ cups water
- Several dashes bottled hot pepper sauce
- 1⁄8 teaspoon salt
- ½ teaspoon paprika
- 1⁄3 cup refrigerated fresh salsa
- Snipped fresh cilantro

Preparation Method :
1) In a blender or food processor combine avocados, cucumber, onion, carrot, garlic, and the broth. Cover; process until almost smooth.

2) Add the water, hot pepper sauce, and salt. Cover; process until smooth. Pour into a bowl. Cover surface of the soup with plastic wrap. Chill for 1 to 24 hours.

3) To serve, ladle soup into chilled bowls or cups. Sprinkle individual servings with paprika and top with salsa and snipped cilantro.




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