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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (149g) Recipe makes 6 servings The following items or measurements are not included below: fat-free low-sodium chicken broth |
||
| Calories 132 | ||
| Calories from Fat 93 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.3g | 15% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 50mg | 2% | |
| Potassium 490mg | 14% | |
| Total Carbohydrate 9.4g | 3% | |
| Dietary Fiber 5.0g | 20% | |
| Sugars 3.5g | ||
| Protein 3.1g | 6% | |
Ingredients
- 2 avocados, ripe, halved, pitted and peeled
- 2 medium tomatoes
- 1 (14 1/2 ounce) can fat-free low-sodium chicken broth
- 1 cup buttermilk
- 1 teaspoon ground cumin
Directions
1
Cube avocados. Reserve 1/2 cup.2
Core and chop tomatoes; reserve 1/2 cup.3
In blender, puree 2 cups cuded avocados and chicken broth, 30 sec or until smooth.4
Transfer mixture to saucepan. Stir in buttermilk and cumin; cook 4 min or until heated through.5
Stir 1 cup chopped tomatoes. Season with salt and pepper, if desired. Divide soup evenly among 6 bowls. Garnish with reserved avocados and tomatoes.
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