Chilled Avocado Soup
Avocado's essential fatty acids combined with the supreme benefits of OV Soy make this a superfood soup.
Prep Time: 0:15
Total Time: 1:00
Servings: 4
Ingredients:
3 medium avocados (peeled, pitted, and diced)
1 tablespoon shallots (peeled and chopped)
1 teaspoon Organic Valley Salted Butter (for sauteeing shallots (can substitute olive oil))
1/4 teaspoon chili powder
2 cups low sodium chicken broth (or use veggie broth)
1 cup Organic Valley Original Soy (shake well)
sea salt and black pepper (to taste)
1 medium tomato (diced)
Instructions:
In a blender or food processor, blend avocado until smooth. In a small skillet over medium heat, saute chopped shallots in butter until tender and almost translucent but not browned. Sprinkle with chili powder and set aside to cool.
In a large bowl, whisk together avocado with chicken broth and soy milk. Add shallot mixture and whisk until smooth. Stir in sea salt and black pepper to taste. Adjust seasonings to taste, or try adding a touch of hot sauce!
Serving Suggestions:
Chill for 45 minutes prior to service. Garnish with diced tomato.
Note:
I made this recipe for a spice-loving friend and used roasted chipotle chili powder which added a warmth and a deep fire roasted flavor! Squeeze fresh lime juice on the tomato garnish for a puckered finish.
Nutrition Info:
Per Serving (excluding unknown items): 303 Calories; 24g Fat (66.6% calories from fat); 11g Protein; 17g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 303mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 1/2 Fat.
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