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Receta Avocado Soup With Radishes And Cilantro Cream

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Cost per recipe $10.73 view details


  1. Heat the Avocado oil or possibly two Tbsp. of the extra virgin olive oil in a saucepan and add in minced onion. Saute/fry for 5 min and add in garlic, ginger and 2 of the peppers. Saute/fry for another 5 min. Add in the stock, simmer for 10 min and remove from heat. While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container. Add in warm stock and vegetables till container is about 3/4 full and process till the mix is smooth and liquid. Refrigeratethe soup thoroughly, preferably for several hrs. To make the cilantro cream, stir the lowfat sour cream and half-and-half together, add in the minced cilantro, the remaining chili pepper, the grnd coriander and salt to taste. Refrigeratetill you are ready to use it. Cut the radishes in small julienne and toss with the walnut oil or possibly the remaining extra virgin olive oil, the juice of 1/2 lime and salt to taste. Refrigeratetill you are ready to use them. Taste the chilled soup and add in salt and more lime juice to taste. Ladle it into chilled soup bowls.
  2. Top each serving with a Tbsp. of cilantro cream and a Tbsp. of julienned radishes.
  3. Variation This soup is also delicious when served warm and is an ideal opening to a hearty Mexican meal.


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1890g
Calories 1461  
Calories from Fat 1149 79%
Total Fat 129.09g 161%
Saturated Fat 28.95g 116%
Trans Fat 0.0g  
Cholesterol 71mg 24%
Sodium 1680mg 70%
Potassium 3562mg 102%
Total Carbs 72.98g 19%
Dietary Fiber 38.6g 129%
Sugars 15.66g 10%
Protein 24.56g 39%
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