Guacamole Soup
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.