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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 160.1
  • Total Fat: 13.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 368.3 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 6.3 g
  • Protein: 3.0 g

View full nutritional breakdown of Guacamole soup calories by ingredient
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Guacamole soup

Submitted by: BEEHEALTHY2

Introduction

This soup recipe is from atkins.com and I have it, usually, with either a green salad or jicama/orange salad, for lunch. This soup recipe is from atkins.com and I have it, usually, with either a green salad or jicama/orange salad, for lunch.
Number of Servings: 4

Ingredients

    1/2 c. cilantro leaves
    2 green onions, cut in 1' pieces
    1 jalapeno pepper, seeded and coarsely chopped
    1 can (14-1/2 oz.) reduced sodium chicken broth
    1/2 c. tomato juice (I use V-8 because it's what I had on hand)
    1/4 c. lemon juice
    2 sm. Haas avacados, peeled, pitted, and coarsely chopped
    Tabasco sauce (optional)
    salt

Directions

In a food processor, pulse cilantro, green onions, and pepper until finely chopped, scraping down sides of bowl as necessary. (Now, because my food processor is so small, I move it all to a blender, but if yours isn't, just do this in the food processor): Add chicken broth, tomato juice, lemon juice, and avocados. Process until smooth. Add Tabasco and salt to taste. Refrigerate 1 hour for flavors to blend (may be made up to 8 hours ahead).

Number of Servings: 4

Recipe submitted by SparkPeople user BEEHEALTHY2.






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