Guacamole Soup
4.9g
Net Carbs
4.4g
Protein
14.0g
Fat
6.4g
Fiber
174
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 2 fruit without skin and seeds California Avocados
- 1/2 cup Cilantro (Coriander)
- 1/2 cup Tomato Juice (with Salt Added, Canned)
- 1 14.5 ounces can Chicken Broth, Bouillon or Consomme
- 2 medium (4-1/8" long) Scallions or Spring Onions
- 1 Jalapeno Pepper
- 1/4 cup Fresh Lemon Juice
Directions:
- In a food processor, pulse cilantro, chopped green onions, and chopped and seeded pepper until finely chopped, scraping down sides of bowl as necessary.
- Add chicken broth, tomato juice, lemon juice, and avocados. Process until smooth. Add Tabasco and salt to taste. Refrigerate 1 hour for flavors to blend. (May be made up to 8 hours ahead.)
