In the past, I always bought frozen avocados at Trader Joe’s to store in my freezer. I was in a panic one day because I could no longer find them, and when I asked a stockperson, he said, “Why don’t you just buy fresh ones and freeze those yourself?” I felt pretty silly, but I’ve done that ever since! It’s a great way to keep avocados on hand for easy soup recipes like this. Notice that the avocado I used in the video came right out of my freezer, and as you can see, it was perfect, creamy and green!
Ingredients
- 1 large cucumber, peeled, seeded, and coarsely chopped
- 1 avocado, peeled, halved, and pitted
- 2 tablespoons lime juice or lemon juice
- ¼ cup fresh cilantro leaves
- 2 tablespoons chopped leeks or green onions
- 1 cup sour cream or Dairy-Free Yogurt
- 1 cup chicken bone broth, homemade or store-bought (or vegetable broth for vegetarian)
- 1 teaspoon fine sea salt
For Garnish
- Extra-virgin olive oil, for drizzling
- Diced cucumber
- Fresh ground black pepper
How to Make It
- Place all the ingredients in a blender and puree until smooth. Divide the soup among six bowls. Garnish each bowl with a drizzle of extra-virgin olive oil, diced cucumber, and a sprinkle of fresh ground pepper. Store leftover soup in an airtight container in the fridge for up to 3 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 157 kcal Calories from Fat: 126 kcal |
|
% Daily Value*
|
| Total Fat 14 g 40% |
Trans Fat 0.0 g |
carbohydrates 5 g 4% |
Dietary Fiber 2 g 5% |
Protein 3 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |