My husband and I have had some fairly heavy (but delicious) food recently. So this weekend, I was in search of something a bit lighter for lunch that would still fill us up, like this creamy avocado soup.
This chilled Creamy Avocado Soup recipe from Cooking Light fit the bill! The soup is bulked up a bit with silken tofu, romaine lettuce, and peas to go along with the avocados.
In fact, it has half of your daily fiber and 9 grams of protein in one serving. And yet, it feels so light!
Ingredients:
- 1 (12-oz.) pkg. silken tofu, drained
- 2 cups water
- 2 cups chopped romaine lettuce
- 1 cup frozen green peas
- 3 ripe avocados, peeled and chopped
- 3 tablespoons fresh lime juice
- 3 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper, divided
- 1/4 cup chopped tomato
- 1/4 cup chopped yellow bell pepper
- 2 tablespoons chopped scallions
Prepare your ingredients prior to beginning to make the Creamy Avocado Soup, leaving the avocado for last (so it doesn’t turn brown).
Combine tofu, 2 cups water, lettuce, peas, avocados, lime juice, vinegar, salt, and 1/2 teaspoon pepper in a blender, and process until very smooth, about 2 minutes.
Ingredients
- 1 (12-oz.) pkg. silken tofu, drained
- 2 cups water
- 2 cups chopped romaine lettuce
- 1 cup frozen green peas
- 3 ripe avocados, peeled and chopped
- 3 tablespoons fresh lime juice
- 3 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper, divided
- 1/4 cup chopped tomato
- 1/4 cup chopped yellow bell pepper
- 2 tablespoons chopped scallions
Instructions
- Prepare your ingredients prior to beginning, leaving the avocado for last (so it doesn’t turn brown).
- Combine tofu, 2 cups water, lettuce, peas, avocados, lime juice, vinegar, salt, and 1/2 teaspoon pepper in a blender, and process until very smooth, about 2 minutes.
- Stir together the chopped tomato, yellow bell pepper, scallions, and remaining 1/4 teaspoon pepper in a small bowl.
- Ladle soup into 4 bowls. Top with tomato mixture. Serve chilled.
