Cold Avocado And Coconut Soup Recipe

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Ripe avocado1 Large
 Unsweetened coconut1 Cup (16 tbs), flaked (Fresh Or Unsweetened)
 Garlic1 Clove (5 gm)
 Green chili peppers2 , seeded
 Cumin1⁄2 Teaspoon
 Cardamom1⁄4 Teaspoon
 Lemon juice2 Tablespoon
 Salt1⁄2 Teaspoon
 Water2 Cup (32 tbs)
 Plain yogurt1 1⁄2 Cup (24 tbs)
 Water1⁄2 Cup (8 tbs)
 Chopped cilantro2 Tablespoon

Nutrition Facts

Serving size

Calories 196 Calories from Fat 137

% Daily Value*

Total Fat 16 g25%

Saturated Fat 6.6 g32.9%

Trans Fat 0 g

Cholesterol 7.3 mg

Sodium 198.3 mg8.3%

Total Carbohydrates 12 g4%

Dietary Fiber 6 g24%

Sugars 4.3 g

Protein 4 g8.2%

Vitamin A 10.7% Vitamin C 32.4%

Calcium 8.9% Iron 6.5%

*Based on a 2000 Calorie diet

Directions

Peel avocado; cut 6 thin slices.
Wrap slices in plastic wrap, reserving for garnish.
Combine remaining avocado, coconut, garlic, chili peppers, cumin, cardamom, lemon juice, salt and 1 cup water in blender or food processor container.
Process until smooth.
Add 1 cup water and yogurt.
Process until blended.
Spoon mixture into soup tureen.
Stir in 1/2 cup water.
Chill for 1 hour.
Ladle into soup bowls.
Garnish with reserved avocado slices and cilantro.
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