Chilled avocado and yogurt soup with melon
Makes 4 servings
2 avocados, pitted and peeled
1 small onion, chopped
1 cup vegetable stock
1 cup plain Greek yogurt
1 teaspoon lemon zest
2 tablespoons lemon juice
Salt and pepper
1/2 ripe cantaloupe, scooped with a melon baller
1/3 cup fresh basil leaves, to garnish
2 tablespoons pine nuts, toasted, to garnish
1. Place the avocado, onion, stock, yogurt, lemon zest, lemon juice and a few pinches of salt and pepper into a blender and process until the mixture is smooth. Refrigerate until chilled.
2. Season the soup with additional salt and pepper, if needed; then ladle into bowls. Garnish each serving with a few melon balls, fresh basil and some toasted pine nuts.
Per serving: 235 calories; 16 g fat; 3 g saturated fat; 8 mg cholesterol; 9 g protein; 17 g carbohydrate; 10 g sugar; 6 g fiber; 263 mg sodium; 92 mg calcium
—Recipe from sheknows.com