Avocado Soup With Salsa

Ingredients

• 2 medium, ripe avocados, preferably Haas
• 1 tablespoon fresh lemon juice
• 1 cup low-fat or nonfat yogurt
• 1 ½ to 3 cups vegetable stock
• Fine sea salt to taste
• Dash Tabasco, or to taste
• 1 cup tomato salsa or 3/4 cup chopped watercress leaves and plum tomatoes, for garnis

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    218 calories; 15 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 6 grams protein; 1 milligram cholesterol; 812 milligrams sodium

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

Preparation

1. Peel and pit avocados; cut chunks into a food processor. Add lemon juice and yogurt, and process. Add 1 cup stock; then, gradually add more until soup is thinned to desired consistency. Add salt and Tabasco to taste. Transfer to a bowl, cover and chill 2 hours or overnight.
2. To serve, stir well, ladle into bowls and garnish with a spoonful of salsa or watercress and tomatoes.