Chilled Avocado Soup with Ginger & Basil

A drizzle of chili oil adds kick to this cool, creamy avocado gazpacho.

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  • Makes: 8 servings
  • Serving Size: 1/2 to 3/4 cup
  • Makes: 6 cups
  • Hands On: 30 mins
  • Total Time: 3 hrs 30 mins or up to overnight

Chilled Avocado Soup with Ginger & Basil

Directions

  1. In a large saucepan bring coconut milk and ginger to a simmer. Remove from heat; add basil. Cover; let stand 1 hour. Strain milk, discarding solids. Chill at least 2 hours or overnight.
  2. In a blender combine avocados and 1 cup of the strained coconut milk. Cover; blend until very smooth. Transfer to a large bowl. Whisk in remaining strained coconut milk, lime juice, and salt. Top with additional basil, chopped avocado, and chili oil or olive oil.
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Nutrition Facts (Chilled Avocado Soup with Ginger & Basil)

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