Photo: Cala
Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette
13 ingredients
2 steps
fandom
Estimated Nutrition (whole recipe, rough)
348
Calories
7g
Protein
23g
Fat
37g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 ripe California avocados peeled and seeded
- ½ Cup vegetable stock
- ½ Cup creme fraiche
- 1 jalapeno pepper, seeded
- 1 Tbsp chopped fresh cilantro
- lemon, juiced
- ¼ tsp minced shallot
- ½ tsp toasted cumin
- 1 Tbsp salt
- ½ Tbsp white pepper
- Smoked paprika tomato vinaigrette (click here to view the recipe for Smoked Paprika Tomato Vinaigrette)
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Directions
1
In food processor blend all ingredients. Strain if desired.
2
Serve in chilled soup bowl with garnish of Smoked Paprika Tomato Vinaigrette
Recipe sourced from
fandom