Avocado soup with jalapeño yogurt

Name: Avocado soup with jalapeño yogurt
Prep time: 20 min
Cook time: PTnullM
Total time: 260 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 large California (Hass) avocado halved, pitted, peeled, and chopped; 1 medium English cucumber peeled and chopped; 2 medium Scallions chopped; 1 clove(s) Garlic minced; 0.25 cup(s) Cilantro chopped, plus more for garnish; 0.75 cup(s) Plain fat free Greek yogurt; 1.5 cup(s) Vegetable broth; 1 large Jalapeño pepper seeded and chopped; 0.5 small Jalapeño pepper seeded and minced; 0.25 tsp Ground cumin; 0.25 tsp Ground coriander; 1 pinch(es) Cayenne pepper; 0.5 tsp Lime zest grated; 1 Tbsp Fresh lime juice; 1 tsp Fresh lime juice; 0.75 tsp Kosher salt; 1 pinch(es) Kosher salt

Points®

Total Time

4 hr 20 min

Prep

20 min

Serves

Difficulty

Easy

Depending on how you serve it, this soup can be something you keep in the fridge for a summer lunch or serve as a starter for elegant entertaining. Either way, it’s delicious and refreshing for any warm-weather meal.

Ingredients

California (Hass) avocado

1 large, halved, pitted, peeled, and chopped

English cucumber

1 medium, peeled and chopped

Scallions

2 medium, chopped

Garlic

1 clove(s), minced

Cilantro

¼ cup(s), chopped, plus more for garnish

Plain fat free Greek yogurt

¾ cup(s)

Vegetable broth

1½ cup(s)

Jalapeño pepper

1 large, seeded and chopped

Jalapeño pepper

½ small, seeded and minced

Ground cumin

¼ tsp

Ground coriander

¼ tsp

Cayenne pepper

1 pinch(es)

Lime zest

½ tsp, grated

Fresh lime juice

1 Tbsp

Fresh lime juice

1 tsp

Kosher salt

¾ tsp

Kosher salt

1 pinch(es)

Instructions

1 Combine avocado, cucumber, scallions, garlic, 1/4 cup chopped cilantro, 1/2 cup yogurt, the broth, chopped jalapeño, cumin, coriander, and cayenne in food processor and process until smooth.
2 Transfer to large bowl; stir in 1/4 teaspoon lime zest, 1 tablespoon lime juice, and 3/4 teaspoon salt. Cover and refrigerate until chilled, 4 hours or up to overnight.
3 Stir together remaining 1/4 cup yogurt, the minced jalapeño, remaining 1/4 teaspoon lime zest, remaining 1 teaspoon lime juice, and pinch salt in small bowl.
4 Divide soup evenly among 4 bowls; top evenly with yogurt mixture and sprinkle with cilantro.
Serving size: (1 cup)

Avocado soup with jalapeño yogurt

Ingredients

Instructions

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