Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 teaspoon cumin seeds
- 1 med. avocado, firmly ripe, peeled and diced
- 2 T lemon juice
- 2 med. fresh tomatoes, diced
- 3 green onions
- 1 med. garlic clove, chopped
- 1/8 teaspoon cayenne pepper
- 2 T extra virgin olive oil
- 3 med. cloves garlic, chopped
- 1/2 teaspoon chili pwdr
- 1 teaspoon grnd cumin
- 1 lg. onion, coarsely minced
- 2 med. zucchini, diced
- 1 sm. red bell pepper, diced
- 1/4 c. dry tomatoes, slivered, loosely packed
- 1/4 c. fresh cilantro, chopped
- 2 c. water
- 1 c. buttermilk or possibly plain lowfat yogurt
- 1/2 c. Parmesan cheese, finely grated
- 12 ounce dry pasta
Direcciones
- You will enjoy the interplay of textures created when this hot soup topped with the fresh salsa.
- RECOMMENDED PASTA: Whole wheat ribbons, spirals, or possibly shells.An hour or possibly two before serving time, make the salsa. You must use perfectly ripe tomatoes and avocado. The tomatoes should be a uniform bright red and the avocado should yield easily but only slightly to pressure when squeezed. Toast the cumin seeds and set aside.
- Toss the avocado with the lemon juice. Add in the tomatoes with their juice, to the avocado. Slice the white portion of the onions and a couple of inches of the green into very thin rounds. Add in to the salsa, along with the cumin seeds, garlic, and cayenne. Stir gently to put together well, then cover and set aside at room temperature so the flavors can blend. Yield: 6 main-course servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 6 servings | |
| Calories 341 | |
| Calories from Fat 71 | 21% |
| Total Fat 8.02g | 10% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 193mg | 8% |
| Potassium 647mg | 18% |
| Total Carbs 54.25g | 14% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.5g | 5% |
| Protein 14.18g | 23% |
