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Guacamole Soup

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Prep Time 15 minutes
Resting Time 2 hours
Total Time 20 minutes
Course Soups and Stews, Vegetarian
Servings 6
Calories 121.11 kcal

Nutrition

Calories: 121.11 kcalCarbohydrates: 25 gProtein: 5.17 gFat: 1.33 gSaturated Fat: 0.76 gCholesterol: 4.9 mgSodium: 383.2 mgFiber: 0.8 gVitamin A: 16.85225 IUCalcium: 157.59 mgIron: 0.86 mg

Ingredients
  

  • 3 cups tomato juice
  • 1 to mato peeled and quartered
  • 1 small onion quartered
  • 1 jalapeño or Serrano pepper seeds removed
  • 1 to 2 cloves garlic to taste, peeled
  • 3 large or 4 small ripe avocados peeled and pitted
  • 1/4 cup lemon juice juice of 1 large lemon
  • 1 tsp ground cumin
  • 1/2 tsp chili powder more to taste
  • Sea salt to taste
  • 2 cups plain low-fat yogurt

Instructions 

  • Place all the ingredients except the yogurt and garnishes in a blender and blend until smooth. Transfer to a bowl and whisk in the yogurt (if you blend the yogurt with the other ingredients, the soup will be too thin). Adjust seasonings, adding more spices or salt to taste.
  • Cover and refrigerate for several hours before serving. Serve garnished with a dollop of yogurt and chopped fresh coriander.
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