Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- =
- 8 plum tomatoes, halved
- 2 medium onions, cut in half and sliced
- 2 red bell peppers, quartered
- 2 garlic cloves
- 1 tablespoon olive oil
- 4 Cups chicken broth
- 3 small California Avocados, peeled and coarsely chopped
- 1 (8-ounce) package cream cheese, cubed
- ½ Cup loosely packed fresh basil leaves
- ¼ tsp pepper
- 1 small California Avocados, peeled and chopped
- 2 Tbsp shredded fresh basil
- =
Directions
Place tomatoes, cut sides down, in an aluminum foil-lined 15- x 10-inch jellyroll pan.
Bake at 425° for 20 minutes or until skins look blistered.
Pour tomatoes with juices into a Dutch oven.
Set aside.
Arrange onion, bell pepper, and garlic in pan
Drizzle with olive oil, stirring to coat.
Bake at 425° for 25 minutes.
Add vegetables to Dutch oven.
Add broth, and bring to a boil.
Boil 5 minutes.
Add coarsely chopped avocado and next 3 ingredients.
Cool slightly.
Process mixture in batches in a blender or food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and keep warm.
Top each serving with 1 chopped avocado and shredded basil.