Cool Avocado Soup

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1/2 cup	31g / 1.1oz	Finely-chopped onions
1 cup	93g / 3.3oz	Garlic clove - minced (medium)
4 cups	250g / 8.8oz	Green onions, white part only - thinly sliced (medium)
1/2 teaspoon	2.5ml	Ground cumin
1/8 teaspoon	0.6ml	Cayenne
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	White potatoes - peeled, and (medium)
		Cut into 3/4" cubes
1		Vegetable or chicken broth - (14 1/2 oz) - plus enough
		Water to equal 4 cups
2		Avocados - peeled, cubed
3 tablespoons	45ml	Fresh lime juice
3/4 cup	177ml	Plain low-fat or nonfat yogurt
2 tablespoons	30ml	Chopped fresh cilantro - divided
1/4 cup	23g / 0.8oz	Minced sweet bell pepper

Recipe Instructions

In a medium pot, heat the olive oil over medium heat. Add onions, garlic and green onions; saute until soft, about 5 minutes. Add the cumin, cayenne and salt; stir 30 seconds. Then add the potatoes, stirring to coat. Add the broth-water combination. Bring to a boil, reduce the heat, cover and simmer 20 minutes, or until the potatoes are very soft. Remove from the heat and let cool.

In a food processor or blender, puree the avocados, lime juice, yogurt and 1 tablespoon cilantro. Then add the soup and puree until very smooth. Transfer to a bowl and chill.

Just before serving, sprinkle with the remaining tablespoon cilantro and the bell pepper.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: Calories 222; Protein 4.3 g; Fat 15 g; Carbohydrates 20.5 g; Sodium 507 mg; Saturated fat 2.39 g; Monounsaturated fat 9.82 g; Polyunsaturated fat 1.58 g; Cholesterol 2mg.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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