Cool Avocado-Corn Soup Recipe recipe
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Ingredients
- 3 ripe avocados - peeled, pitted, and cubed 2 tablespoons chopped onion ½ teaspoon minced garlic 1 cup Swanson® Chicken Broth ¼ cup plain, low-fat Greek yogurt ¼ cup fat free half-and-half 3 tablespoons lemon juice 1 ½ teaspoons sriracha chile-garlic sauce salt and ground black pepper to taste ¾ cup frozen corn kernels, thawed 4 cooked peeled deveined medium shrimp
Nutrition Info
- 310.1 caloriescarbohydrate: 23.1 gcholesterol: 19.9 mgfat: 24 gfiber: 11 gprotein: 7.1 gsaturatedFat: 4 gservingSize: -sodium: 423.2 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Cool Avocado-Corn Soup Recipe
Directions
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Place the avocado, onions, garlic, and Swanson® Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
Ladle the soup into bowls. Garnish each serving with a single shrimp.