“Guacamole” Soup

Last night we went to a molecular gastronomy restaurant for dinner. It was a 28-course affair of small bites. The meal was simply amazing and something that we needed since we have had a rough year. One of the dishes we had was “guacamole” but that version was nothing like any guacamole I have ever thought of. It was a spicy tomato sorbet wrapped in paper-thin slices of avocado and shaped like a cigar. Needless to say the entire meal fueled my creative juices.

After a late night we also got moving late this morning. We had a quick green salad and this soup for brunch. Here is what I made.

“Guacamole” Soup
Serves 2

Ingredients:

1 Haas avocado, peeled and pitted
1 seedless cucumber, cut into chunks (1/8 or cucumber cut into dice for garnish)
1 Persian lime, zested and juiced
1 clove garlic, peeled and smashed
1 cup water
2 pinches salt
1 pinch black pepper
1 dash cayenne
1 pinch chili powder
6 grape tomatoes, cut into fine dice
1 teaspoon tofu sour cream for garnish (optional, but nice)
2 tablespoons broccoli sprouts

Directions:

Combine the avocado, cucumber chunks, lime zest. lime juice, garlic, water, salt, black pepper, cayenne, and chili powder in your blender. Puree until smooth. Taste for seasonings and adjust to your taste.

To serve pour the soup into a bowl and top with diced tomato, diced cucumber, tofu sour cream and broccoli sprouts. Serve cold.

Nutritional Information:

Amount Per Serving
Calories - 197.73
Calories From Fat (59%) - 116.26

Total Fat - 13.87g
Saturated Fat - 1.92g
Cholesterol - 0mg
Sodium - 314.43mg
Potassium - 829.32mg
Total Carbohydrates - 20.45g
Fiber - 8.89g
Sugar - 3.39g
Protein - 3.92g

Comments:

This soup tastes like guacamole but the texture is completely different. At our house that is a good thing since my hubby doesn’t like the texture of avocado chunks. I added the cucumber to this soup because I also add it to guacamole, to reduce the calories and fat. Today I choose to top it with fresh tomatoes, but a nice salsa would also be fabulous on top this soup. A little finely diced red onion and cilantro would also be good on top this soup.

Each serving of this soup contains approximately over 800mg of potassium, 700IU of vitamin A, 35mg of vitamin C, 100mcg of folate, 44mcg of vitamin K, and 95mg of phosphorus. This soup does contain more fat than most of recipes, but it is mostly healthy monounsaturated fat.

Overall it is a nice soup with a light flavor and a little heat in the background. This is definitely something that I will be making again.

Unrelated note:

Since this is New Years Day we will be having a traditional southern lucky meal of black-eyed peas.

I hope you are all enjoying the holiday. I will be back later today with the black-eyed recipe.