nutritional information


  • Calories: 170
  • Protein: 5 g
  • Total Fat: 7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 23 g
  • Cholesterol: 5 mg
  • Sodium: 320 mg
  • Fiber: 3 g
  • Sugar: 5 g

Avocado Vichyssoise

Serves 6

Sometimes there’s nothing better on a hot day than a cold soup. Avocado adds a rich flavor twist to this classic recipe, but avocados turn brown readily, so don’t make this more than one day ahead of serving or its fresh, green color may alter. Top the soup with grated cucumber, if desired.
  • 3 medium-sized red-skinned potatoes, peeled and diced
  • 1 large ripe Haas avocado, peeled, pitted and chopped
  • 2 cups skim milk or plain soymilk
  • 1 cup vegetable stock plus more if needed
  • ⅓ cup minced fresh chives
  1. Steam potatoes until tender, about 10 minutes. Let cool.
  2. Put potatoes, avocado, milk and stock in a food processor or blender, and purée until smooth. Add more stock, if necessary, for desired smoothness. Transfer soup to bowl, and stir in chives, salt and pepper to taste. Cover tightly, and refrigerate until cold, about 2 hours.
  3. To serve, ladle soup into bowls.
June 2005

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