Avocado Summer Soup

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Nutrition:

Calories 125 | Calories from Fat 80 | Total Fat  9.0g | Saturated Fat 1.5g | Trans Fat 0g |  Cholesterol 5mg | Sodium 50mg | Potassium 380mg | Total Carbohydrate 9g | Dietary Fiber 3g | Sugars 4g | Protein 4g | Phosphorus 95mg

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Ingredients​

• 1 small onion, finely chopped

• 1 clove garlic, minced

• 1 tablespoon canola oil

• 2 large ripe Haas avocados

• 1/4 cup lime juice

• 2 tablespoons sherry

• 1 (14-ounce) can low-sodium chicken stock (or 1-1/2 cups homemade chicken broth)

• 1/2 teaspoon hot pepper sauce

• 2 tablespoons chopped fresh cilantro

• 2 cups low-fat milk

• dash kosher salt

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Directions

1. Sauté the onion and garlic in the oil until soft and fragrant. Set aside.

2. Peel and chop the avocado. Puree in a blender or food processor with the onion and garlic mixture, the lime juice, and the sherry.

3. 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.)

4. Add salt to taste and chill for 2-3 hours before serving.

5. Garnish with more chopped cilantro.
   
   Original Recipe: Diabetes Food Hub

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