Sesame-Avocado Soup

Cold soup is the perfect foil for summer. This one includes a surprise addition of cumin and vanilla.

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  • Makes: 6 servings
  • Makes: 4 cups
  • Total Time: 30 mins

Sesame-Avocado Soup

Directions

  1. Preheat oven to 450 degrees F. Line a baking sheet with foil. Place jalapeno on baking sheet. Roast for 15 to 20 minutes or until skin is charred, turning occasionally. Wrap in the foil and let stand 10 minutes. Stem, peel, and seed the jalapeno. Place in a blender with avocados, broth, vinegar, cumin, and vanilla (if using); cover and blend until smooth. Transfer to serving bowl. Serve at room temperature or cover and chill up to 24 hours. Sprinkle with Spice Mix.

From the Test Kitchen

*

Chile peppers contain oils that can irritate your skin and eyes. Wear rubber gloves when working with them.

Sesame Spice Mix

Directions

  1. In small skillet toast sesame seeds, coriander seeds, and cumin seeds over medium heat for 2 minutes. Remove; cool. Coarsely crush seeds; combine with crushed red pepper and coarsely ground black pepper. Store, covered, at room temperature up to 1 month.
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Nutrition Facts (Sesame-Avocado Soup)

  • Per serving:
  • 101 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 0 mg chol. ,
  • 189 mg sodium ,
  • 8 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 2 g pro.

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