Difference between revisions of "Avocado Cilantro Soup"
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* ⅛ tsp [[cayenne pepper|ground red pepper]] | * ⅛ tsp [[cayenne pepper|ground red pepper]] | ||
| − | == | + | == Procedures == |
# In a food processor, combine scallions, [[cilantro]] and [[garlic]]; process until finely chopped. | # In a food processor, combine scallions, [[cilantro]] and [[garlic]]; process until finely chopped. | ||
# Add [[avocado]]; process until smooth. | # Add [[avocado]]; process until smooth. | ||
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* 115 calories | 5 gm fat | 104 mg sodium | 3 mg cholesterol | * 115 calories | 5 gm fat | 104 mg sodium | 3 mg cholesterol | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:Low-calorie Recipes]] | [[Category:Low-calorie Recipes]] | ||
[[Category:Soup Recipes]] | [[Category:Soup Recipes]] | ||
Latest revision as of 13:10, 15 July 2012
Ingredients
- 8 medium scallions
- ½ cup fresh cilantro leaves
- 2 cloves garlic
- 4 oz pared avocado
- 1½ cup plain non-fat yogurt
- ½ cup skim buttermilk
- 2 tbsp lime juice
- ½ tsp curry powder
- ⅛ tsp ground red pepper
Procedures
- 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.
Nutritional information
Each ½ cup serving contains:
- 115 calories | 5 gm fat | 104 mg sodium | 3 mg cholesterol
