Chili-Orange Avocado Soup

Ingredients

• 2 large avocados, peeled and pitted
• 4 teaspoons fresh lime juice
• 3 hot chilies, or to taste, seeded and coarsely chopped
• 4 cloves garlic, peeled and coarsely chopped
• 1 cup plain lowfat yogurt
• 1 ½ cups 1 percent milk
• 2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste
• ¼ teaspoon grated orange zest
• 1 ½ teaspoons fresh orange juice
• 4 teaspoons chopped fresh cilantro

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    298 calories; 21 grams fat; 3 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 9 grams protein; 8 milligrams cholesterol; 1257 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place the avocados, lime juice, chilies and garlic in a food processor and process until smooth. Add the yogurt, milk, salt, pepper, orange zest and juice. Process until smooth. Refrigerate until chilled. Taste and add more salt if needed. Divide among 4 soup cups, garnish with the cilantro and serve immediately.