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Quick and Easy Recipe
Vichyssoise with Avocado & Sweet Pea Recipe
This is cool, beautiful and delicious. If you like gazpacho and avocado...you can't help but love this. Great for a cool summer treat. And incredibly easy!
| Prep time: 10 Minutes |
French
|
| Cook time: 0 Minutes | Servings: 4-6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 4 servings | |
| Calories 40 | |
| Calories from Fat 23 | 57% |
| Total Fat 2.57g | 3% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 242mg | 10% |
| Potassium 159mg | 5% |
| Total Carbs 2.44g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.31g | 0% |
| Protein 2.12g | 3% |
Ingredients Convert Measures
- 1 large, ripe avocado
- 1 cup thawed frozen petits pois (baby green peas)
- 2 1/2 cups chicken broth
- 3 finely sliced scallions (white and light green only)
- 3 Tbsp fresh lemon juice
- 1/3 cup low fat sour cream
- 4 Tbsp fresh tomato salsa (store bought is OK)
- Salt and ground pepper to taste
Directions
- Peel, pit, and chop avocado into pieces.
- In a food processor or blender, combine avocado and peas and process. Add the broth, scallions, lemon, sour cream, and 3 Tbsp of salsa and blend. Season with salt and pepper to taste.
- Transfer to a bowl and refrigerate at least 2 hours.
- Serve in small cups with a spoonful of the remaining Tbsp of salsa on top.
