Directions:
- Place first 4 ingredients in processor. Blend until smooth. Add 1/4 cup broth. Season to taste with salt and pepper. Blend to mix. Transfer soup to bowl. Cover and refrigerate.
- Place tomatoes, bell peppers and sugar in clean processor. Blend until smooth. Add tarragon leaves. Season with salt and pepper. Blend 30 seconds. Transfer to bowl. Cover and chill. (Both soups can be made 4 hours ahead.)
- If avocado soup is very thick, thin slightly with more broth. Ladle both soups simultaneously into each soup bowl. Garnish each with dollop of sour cream and tarragon sprig.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.24 Kcal (792 kJ) | ||
| Calories from fat | 118.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.19g | 20% | |
|---|---|---|---|
| Cholesterol | 4.04mg | 1% | |
| Sodium | 95.78mg | 4% | |
| Potassium | 780.92mg | 17% | |
| Total Carbs | 16.86g | 6% | |
| Sugars | 8.46g | 34% | |
| Dietary Fiber | 7.46g | 30% | |
| Protein | 4.32g | 9% | |
| Vitamin C | 47.6mg | 79% | |
| Iron | 7mg | 39% | |
| Calcium | 77.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 61.63 Kcal (258 kJ) | ||
| Calories from fat | 38.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 20% | |
|---|---|---|---|
| Cholesterol | 1.32mg | 1% | |
| Sodium | 31.19mg | 4% | |
| Potassium | 254.32mg | 17% | |
| Total Carbs | 5.49g | 6% | |
| Sugars | 2.75g | 34% | |
| Dietary Fiber | 2.43g | 30% | |
| Protein | 1.41g | 9% | |
| Vitamin C | 15.5mg | 79% | |
| Iron | 2.3mg | 39% | |
| Calcium | 25.1mg | 8% | |
* 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.
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