Chilled Avocado Soup With Tomato Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Tamara1 | 1 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Spring onions | |
| 1 | Red chilli, minced | |
| 1/2 | Coriander | |
| 4 | Ripe avocados | |
| 4 | c | Rich vegetable stock |
| 1/2 | c | Cream or sour cream or |
| yoghurt | ||
| Few splashes of | ||
| worcestershire sauce | ||
| Tabasco sauce to taste | ||
| 1 | Red tomato, finely diced | |
| 1 | Yellow tomato, finely diced | |
| 1/2 | Coriander, chopped | |
| 2 | T | Cream or sour cream or |
| yoghurt |
INSTRUCTIONS
Remove any tired strips of spring onion then wash the spring onions well. Trim the roots then slice the spring onions, including the green parts. Heat the olive oil and add the spring onions, chilli and coriander and saut until the spring onions have wilted. Add the stock and heat until warm then remove from the heat. Scoop the avocado flesh from the skins and add to the soup with the cream, sour cream or yoghurt, worcestershire and tabasco. Puree the mixture until very smooth then season to taste with salt and pepper. To make the salsa, finely dice the yellow and red tomatoes and mix with the coriander and juice of 1 lime. Add salt and pepper to taste. Serve garnished with the cream or sour cream or yoghurt and tomato salsa. Converted by MC_Buster. Per serving: 157 Calories (kcal); 14g Total Fat; (76% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 52mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1654
Calories From Fat: 1264
Total Fat: 148.7g
Cholesterol: 72.3mg
Sodium: 891.7mg
Potassium: 5124.9mg
Carbohydrates: 88.7g
Fiber: 53.1g
Sugar: 17.1g
Protein: 22.1g