Chilled Avocado Soup Recipe

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Ingredients:

Serving

3 ripe avocados
2 cups low-fat buttermilk
1/3 cup walnut halves
1/3 cup fresh dill sprigs, plus more for garnish (optional)
1/3 cup diced red onion
1 tsp coarse salt
1/8 tsp ground nutmeg
1/4 tsp ground black pepper
1 tbsp red wine vinegar

Directions:

Halve and pit two avocados. With a spoon, scoop out flesh and transfer to a blender. TIP: Sprinkle lemon or lime juice over peeled avocados to prevent discoloring.
Add buttermilk, walnuts, dill, red onion, vinegar, salt,nutmeg, pepper and 1 cup water and puree until smooth.
Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado and dill, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	380.57 Kcal (1593 kJ)
Calories from fat	280.66 Kcal
		% Daily Value*
Total Fat	31.18g	48%
Cholesterol	9.8mg	3%
Sodium	722.07mg	30%
Potassium	1034mg	22%
Total Carbs	22.09g	7%
Sugars	8.29g	33%
Dietary Fiber	11.6g	46%
Protein	10.56g	21%
Vitamin C	19.3mg	32%
Iron	1.9mg	10%
Calcium	205.5mg	21%

Amount Per 100 g
Calories	125.63 Kcal (526 kJ)
Calories from fat	92.65 Kcal
		% Daily Value*
Total Fat	10.29g	48%
Cholesterol	3.23mg	3%
Sodium	238.36mg	30%
Potassium	341.32mg	22%
Total Carbs	7.29g	7%
Sugars	2.73g	33%
Dietary Fiber	3.83g	46%
Protein	3.49g	21%
Vitamin C	6.4mg	32%
Iron	0.6mg	10%
Calcium	67.8mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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