A quick and easy no-cook soup, this is remarkably refreshing on a hot summer day. It’s best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. This soup makes a great opener for a Southwestern-style meal of burritos, enchiladas, or the like.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Finely dice enough avocado to make 1 cup, then mash the remainder well. Combine the diced and mashed avocados in a serving container and mix immediately with the lemon juice.
Step 2
Stir in the sour cream, then enough rice milk to give the soup a slightly thick consistency. Stir in the remaining ingredients and refrigerate, covered, until thoroughly chilled.
Nutrition Information
Step 3
Per serving:
Step 4
Calories: 326
Step 5
Total fat: 24g
Step 6
Protein: 7g
Step 7
Fiber: 4g
Step 8
Carbohydrate: 26g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 186mg
