Avocado Cilantro Soup
Yield
4 servingsPrep
10 minCook
0 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
scallions, spring or green onions
|
|
| ½ | cup |
cilantro
fresh |
|
| 2 | each |
garlic cloves
|
|
| 4 | ounces |
avocados
pared |
|
| 1 ½ | cups |
yogurt, non-fat
plain |
|
| ½ | cup |
buttermilk
skim |
|
| 2 | tablespoons |
lime juice
|
|
| ½ | teaspoon |
curry powder
|
|
| ⅛ | teaspoon |
red pepper flakes
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
scallions, spring or green onions
|
|
| 118 | ml |
cilantro
fresh |
|
| 2 | each |
garlic cloves
|
|
| 115.6 | ml/g |
avocados
pared |
|
| 355 | ml |
yogurt, non-fat
plain |
|
| 118 | ml |
buttermilk
skim |
|
| 3E+1 | ml |
lime juice
|
|
| 2.5 | ml |
curry powder
|
|
| 0.6 | ml |
red pepper flakes
ground |
|
Directions
In a food processor, combine scallions, cilantro and garlic, process until finely chopped.
Add avocado, process until smooth.
Add yogurt, buttermilk. ¼ cup water, lime juice, curry powder and red pepper to food processor; process until smooth.
Cover and refrigerate at least 1 hour, until well chilled.
