| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 5 | Cloves garlic | |
| 1 | little of chopped mild | |
| jalapeno pepper you can | ||
| use whatever temperature | ||
| of | ||
| peppers you want of | ||
| course. | ||
| I actually use the | ||
| medium | ||
| 1 1/2 | Avocado pitted and peeled | |
| 4 | c | Tomato juice, like to use |
| fresh pureed tomatoes | ||
| when | ||
| I can get them garden | ||
| grown | ||
| 1/4 | Finely chopped fresh | |
| cilantro | ||
| 1/2 | c | Finely diced red onion |
| 1 | Onion coarsely chopped if | |
| using canned tomato juice | ||
| or even if using fresh | ||
| tomatoes if you want | ||
| 1 | T | Fresh lemon juice |
INSTRUCTIONS
In blender, puree the garlic, pepper and the 1 1/2 avocado with 2 C tomato juice Pur into a pitcher or bowl and add rest of the tomato juice, cilantro, red onion, tomato (if using), lemon juice and the remaining 1/2 avocado, chopped. Mix and chill at least 1 hour. Variation: I am sure it will come as no surprise to you that my friend put vodka into this also. Posted to fatfree digest V97 #179 by Gloriamarie Amalfitano <gma@adnc.com> on Aug 14, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 894
Calories From Fat: 418
Total Fat: 49.4g
Cholesterol: 0mg
Sodium: 4122.7mg
Potassium: 2460.3mg
Carbohydrates: 108.3g
Fiber: 27.9g
Sugar: 48.3g
Protein: 19.1g