- Calories 359
- Fat 28g
- Satfat 4g
- Unsatfat 22g
- Protein 9g
- Carbohydrate 24g
- Fiber 13g
- Sugars 5g
- Added sugars 0g
- Sodium 535mg
- Calcium 7% DV
- Potassium 31% DV
This Creamy Avocado Soup Has Half Your Daily Fiber
Jennifer Causey
If your blender doesn’t get the soup silky-smooth, add up to 1/4 cup more water and blend some more. Press a piece of plastic wrap on the surface of the soup as it chills to help prevent browning.
How to Make It
Step 1
Combine avocados, tofu, 2 cups water, lettuce, peas, lime juice, vinegar, salt, and 1/2 teaspoon pepper in a blender, and process until very smooth, about 2 minutes. Transfer to a large bowl; cover with plastic wrap, and chill until ready to serve, up to 30 minutes.
Step 2
Toss together tomato, bell pepper, scallions, and remaining 1/4 teaspoon pepper in a small bowl. Ladle soup into 4 bowls. Top with tomato mixture, and drizzle evenly with olive oil. Serve chilled.
