Creamy Guacamole Gazpacho - 12g Carbs, 5g Fiber, 4g Sugar
From: Vegetarian Times Issue: July 1, 2005 p.39
The flavors of lime, cilantro and avocado combine in this creamy
gazpacho. The cucumber contributes a light crunch.
3 ripe avocados, peeled and pitted
2 cups low-sodium vegetable stock
1 bunch scallions, chopped
Juice of 2 limes
1 tsp ground cumin
1/8 tsp hot pepper sauce, or more to taste
2 large ripe tomatoes, chopped
1 cup chopped cucumber
2 Tbsp chopped cilantro
1/4 cup dairy or soy sour cream, optional
Put 2 avocados, vegetable stock, 1/2 cup water, 1/4 cup scallions,
lime juice, cumin and hot pepper sauce in food processor or blender,
and puree until smooth. Transfer soup to non-metallic container,
cover and refrigerate until chilled, 1 to 2 hours.
To serve, chop remaining avocado, and stir it, as well as remaining
scallions, tomatoes, cucumber and cilantro, into soup. Ladle into
bowls, and garnish with dollop of sour cream, if using.
Serves: 8
Nutrition per Serving:
150 Calories, 12g Total Fat, 2g Saturated Fat, 3g Protein, 135mg Sodium,
12g Carbs, 5g Fiber, 4g Sugar
