Iced Avocado Soup With Chilli
|Avocado||1 , peeled and seeded|
|Lemon juice||2 Tablespoon|
|Chicken bouillon cubes||1|
|Boiling water||4 Tablespoon|
|Plain yogurt||2⁄3 Cup (10.67 tbs)|
|Hot pepper sauce||3 Drop|
|Iceberg lettuce||1 , shredded (For Garnish)|
|Yogurt||2 Tablespoon (For Garnish)|
|Chili seasoning||To Taste (For Garnish)|
Puree the avocado and lemon juice in a blender or food processor.
Dissolve the stock (bouillon) cube in the water and leave to cool.
Add to the avocado puree with most of the yogurt and the Tabasco (hot pepper) sauce.
Mix well and add salt and pepper to taste.
Pour into serving bowls and chill.
Serve topped with shredded lettuce, a spoonful of yogurt and a little chilli seasoning.
Calories 251 Calories from Fat 157
% Daily Value*
Total Fat 19 g28.7%
Saturated Fat 4.2 g20.9%
Trans Fat 0 g
Cholesterol 11.7 mg3.9%
Sodium 555.4 mg23.1%
Total Carbohydrates 19 g6.5%
Dietary Fiber 8.7 g34.9%
Sugars 7.9 g
Protein 6 g13%
Vitamin A 18.1% Vitamin C 36.9%
Calcium 14.8% Iron 6.5%
*Based on a 2000 Calorie diet