Directions:
- Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.03 Kcal (1160 kJ) | ||
| Calories from fat | 196.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.84g | 34% | |
|---|---|---|---|
| Cholesterol | 2.28mg | 1% | |
| Sodium | 371.52mg | 15% | |
| Potassium | 815.61mg | 17% | |
| Total Carbs | 19.67g | 7% | |
| Sugars | 5.65g | 23% | |
| Dietary Fiber | 10.48g | 42% | |
| Protein | 5.76g | 12% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 1.7mg | 9% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 81.39 Kcal (341 kJ) | ||
| Calories from fat | 57.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 34% | |
|---|---|---|---|
| Cholesterol | 0.67mg | 1% | |
| Sodium | 109.15mg | 15% | |
| Potassium | 239.62mg | 17% | |
| Total Carbs | 5.78g | 7% | |
| Sugars | 1.66g | 23% | |
| Dietary Fiber | 3.08g | 42% | |
| Protein | 1.69g | 12% | |
| Vitamin C | 4.9mg | 28% | |
| Iron | 0.5mg | 9% | |
| Calcium | 18.5mg | 6% | |
* 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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