Avocado Summer Soup: The Budget-Friendly Fresh & Local Diabetes Cookbook
Our refreshing and nutritious Avocado Summer Soup is a fresh new way to use this seasonal superfood all summer long. Chef's note from cookbook author Charles Mattocks, also known as The Poor Chef: Some people like to use 1 cup of low-fat milk and 1 cup of buttermilk in this soup. This makes the soup slightly thicker and tangy.
This recipe is from our new cookbook, The Budget-Friendly Fresh & Local Diabetes Cookbook by Charles Mattocks, "The Poor Chef."
Serving Size: 1/2 cup
1 small onion, finely chopped
1 clove garlic, minced
1 Tbsp canola oil
2 large ripe Haas avocados
¼ cup lime juice
2 Tbsp sherry
1 (14-oz) can low-sodium chicken stock (or 1½ cups homemade chicken broth)
½ tsp hot pepper sauce
2 Tbsp chopped fresh cilantro
2 cups low-fat milk
Dash kosher salt
- Sauté the onion and garlic in the oil until soft and fragrant. Set aside.
- Peel and chop the avocado. Purée in a blender or food processor with the onion and garlic mixture, the lime juice, and the sherry.
- Add chicken broth and hot sauce. Process until blended. Pour into a large serving bowl and add the chopped cilantro and milk. (Use more or less to achieve desired consistency.)
- Add salt to taste and chill for 2–3 hours before serving.
- Garnish with more chopped cilantro.
Calories from Fat: 80
Total Fat: 9g
Saturated Fat: 1.5g
Total Carbohydrate: 9g
Dietary Fiber: 3g
1/2 carbohydrate, 1 fat