Ingredients (Serves 4)
Soup
Cooking spray
2 leeks, halved lengthways and thinly sliced
1 garlic clove, finely chopped
4 cups reduced-sodium vegetable or low-fat reduced-sodium chicken broth
1 ripe avocado
1/2 cup (4 ounces) plain low-fat yogurt
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
Salt & Pepper
Garnish
8 to 12 ice cubes (optional)
Slices of lime
Sprigs of fresh cilantro
Directions:
1 Heat a large saucepan, coated with cooking spray, over medium heat, add the leeks and garlic, and cook, stirring frequently, until the leeks are slightly softened but not brown, about 10 minutes. Add the broth and bring to a boil. Cover the pan, reduce heat to low, and simmer until the leeks are cooked, about 10 minutes.
2 Remove the soup from the heat and let it cool slightly, then puree it in a blender or food processor. Alternatively, the soup can be pureed in the saucepan with a handheld blender. Pour the soup into a bowl and allow it to cool slightly, then cool completely in the refrigerator.
3 Just before serving the soup, prepare the avocado: Halve the avocado and discard the pit. Scoop the flesh from the peel and press through a fine sieve. The avocado can also be pureed in a blender or food processor until smooth, adding a little of the chilled soup to thin the puree and ensure it is completely smooth.
4 Stir the avocado puree into the soup along with the yogurt, lime juice, and cilantro. Season lightly with salt & pepper, then ladle the soup into bowls. Float 2 or 3 ice cubes in each bowl, if you wish, then garnish with slices of lime and sprigs of cilantro. Serve immediately.
Nutrition Facts (Per serving:)
Calories - 121
Protein- 3g
Fat- 8g
Cholesterol- 2mg
Sodium - 163 mg
Soup
Cooking spray
2 leeks, halved lengthways and thinly sliced
1 garlic clove, finely chopped
4 cups reduced-sodium vegetable or low-fat reduced-sodium chicken broth
1 ripe avocado
1/2 cup (4 ounces) plain low-fat yogurt
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
Salt & Pepper
Garnish
8 to 12 ice cubes (optional)
Slices of lime
Sprigs of fresh cilantro
Directions:
1 Heat a large saucepan, coated with cooking spray, over medium heat, add the leeks and garlic, and cook, stirring frequently, until the leeks are slightly softened but not brown, about 10 minutes. Add the broth and bring to a boil. Cover the pan, reduce heat to low, and simmer until the leeks are cooked, about 10 minutes.
2 Remove the soup from the heat and let it cool slightly, then puree it in a blender or food processor. Alternatively, the soup can be pureed in the saucepan with a handheld blender. Pour the soup into a bowl and allow it to cool slightly, then cool completely in the refrigerator.
3 Just before serving the soup, prepare the avocado: Halve the avocado and discard the pit. Scoop the flesh from the peel and press through a fine sieve. The avocado can also be pureed in a blender or food processor until smooth, adding a little of the chilled soup to thin the puree and ensure it is completely smooth.
4 Stir the avocado puree into the soup along with the yogurt, lime juice, and cilantro. Season lightly with salt & pepper, then ladle the soup into bowls. Float 2 or 3 ice cubes in each bowl, if you wish, then garnish with slices of lime and sprigs of cilantro. Serve immediately.
Nutrition Facts (Per serving:)
Calories - 121
Protein- 3g
Fat- 8g
Cholesterol- 2mg
Sodium - 163 mg
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