Chilled Avocado and Mint Soup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 cups diced peeled avocados (about 4 medium) | 3-1/4 cups chilled buttermilk | 5 tablespoons fresh lime juice |
| 1/4 cup chopped green onions | 1/4 cup chopped fresh cilantro | 1 teaspoon minced seeded serrano chile |
| 1 teaspoon chili powder | 6 tablespoons chopped fresh mint leaves, divided | 3 cups (or more) low-salt chicken broth |
| 1 cup diced seeded tomatoes | ||
| 1 | Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups broth. Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours. |
| 2 | Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint. |