Heart Healthy
This soup — served at room temperature — is lovely, creamy avocado goodness at its best. Having a cookout? Serve this in shot glasses before the grilling starts.
Print Recipe
Colombian Cream of Avocado Soup
-
Servings:
8
-
Serving Size :
3/4 cup
Ingredients
-
3 medium avocados -
1 cup silken tofu -
3/4 cup milk OR -
3/4 cup vegetable broth -
2 tablespoons lime juice -
1/4 teaspoon salt -
1/8 teaspoon black pepper -
1/4 cup sour cream -
1/4 - 1/2 cup cilantro OR -
1/4 - 1/2 cup chives -
2 medium limes
Directions
Tip: Click on step to mark as complete.
-
In a food processor or blender, process the avocados, tofu, 1/2 cup milk, the lime juice, salt, and pepper until smooth, adding the remaining 1/4 cup milk if the soup is thicker than the desired consistency. -
Pour the soup into bowls. Top each with 1 1/2 teaspoons sour cream. Garnish with the cilantro and lime wedges. Serve immediately.
Cooking Tip: Since the avocado in this recipe is puréed, it doesn’t have to be perfectly ripe.
Keep it Healthy: The silken tofu in this recipe stands in for heavy cream, creating creaminess without the saturated fat. Use silken tofu as a substitute for heavy cream in other creamy soup recipes.
Tip: Although this soup is best served immediately, it can be covered and refrigerated to serve later. However, because there’s not much acid in the soup, it will turn brown when refrigerated, even if only for a few hours, so be sure to stir it before serving.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 149 | |
|---|---|---|
| Total Fat | 11.5 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 7.5 g | |
| Cholesterol | 2 mg | |
| Sodium | 116 mg | |
| Total Carbohydrate | 9 g | |
| Dietary Fiber | 5 g | |
| Sugars | 2 g | |
| Protein | 5 g | |
Dietary Exchanges
1 vegetable, 1/2 fat-free milk, 2 fat
-
Servings:
8
-
Serving Size :
3/4 cup
Ingredients
-
3 medium avocados -
1 cup silken tofu -
3/4 cup milk OR -
3/4 cup vegetable broth -
2 tablespoons lime juice -
1/4 teaspoon salt -
1/8 teaspoon black pepper -
1/4 cup sour cream -
1/4 - 1/2 cup cilantro OR -
1/4 - 1/2 cup chives -
2 medium limes
Directions
Tip: Click on step to mark as complete.
-
In a food processor or blender, process the avocados, tofu, 1/2 cup milk, the lime juice, salt, and pepper until smooth, adding the remaining 1/4 cup milk if the soup is thicker than the desired consistency. -
Pour the soup into bowls. Top each with 1 1/2 teaspoons sour cream. Garnish with the cilantro and lime wedges. Serve immediately.
Cooking Tip: Since the avocado in this recipe is puréed, it doesn’t have to be perfectly ripe.
Keep it Healthy: The silken tofu in this recipe stands in for heavy cream, creating creaminess without the saturated fat. Use silken tofu as a substitute for heavy cream in other creamy soup recipes.
Tip: Although this soup is best served immediately, it can be covered and refrigerated to serve later. However, because there’s not much acid in the soup, it will turn brown when refrigerated, even if only for a few hours, so be sure to stir it before serving.