Beyond Guacamole: Low-Calorie Avocado Soup



By Steve Petusevsky

From Health magazine

This recipe makes a flavorful, smooth-textured soup; serve with toasted bread.
Makes 4 servings
Prep: 15 minutes

Ingredients:
2 ripe peeled avocados
1 1/2 cups vegetable broth
1 (4-ounce) can or jar chopped green chiles
1/2 cup whole milk
1 tablespoon lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro and/or crushed tortilla chips for garnish

Instructions:

1. Cut the avocados in half, and remove the pits.

2. Spoon avocado into a blender, add the remaining ingredients (except garnish), and puree until creamy. Chill the soup for up to 2 hours before serving, or serve immediately. Cover leftovers with plastic wrap, refrigerate, and use within 2 days. (serving size: 1 cup)

Nutrition:

Calories 194
Fat 16g (sat 3g,mono 10g,poly 2g)
Protein 3g
Cholesterol 3mg
Calcium 58mg
Sodium 396mg
Fiber 7g
Iron 1mg
Carbohydrate 14g