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Spicy Avocado Soup Shooters Recipe

Nutrition

Cal/Serving: 35
Daily Value: 2%
Servings: 20

Low-Carb, Low-Sodium
Sugar-Conscious
Fat4g6%
Saturated1g3%
Carbs2g1%
Fiber1g6%
Sugars1g0%
Protein1g2%
Cholesterol2mg1%
Sodium110mg5%
Calcium12mg1%
Magnesium7mg2%
Potassium105mg3%
Iron0mg1%
Zinc0mg1%
Vitamin A48IU1%
Vitamin C3mg5%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg2%
Niacin (B3)0mg2%
Vitamin B60mg3%
Folic Acid (B9)17µg4%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K5µg6%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Spicy Avocado Soup Shooters
Yasmin Fahr

This spicy and creamy soup is best served as an hors d'oeuvre with grilled shrimp or pieces of jumbo lump crabmeat on top. The cool and rich avocado flavor blends wonderfully with the heat from the chile and makes for a perfect start to a barbecue or outdoor dinner party.

Click here to see 7 Cold Summer Soups.

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INGREDIENTS

  • 2 ripe Hass avocados
  • 7 ounces 2% Greek yogurt, preferably Fage
  • 2 tablespoons sour cream
  • Pinch of cumin
  • 1 serrano pepper
  • Juice of ½ lemon 
  • 8 mint leaves
  • 1 ½-2 cups water
  • Salt and freshly ground black pepper, to taste
  • 1-2 chives, chopped finely, for garnish

DIRECTIONS

In a blender, combine all of the ingredients and blend together except for the chives. Season to taste, then add more water if needed until reached desired consistency. Cover with plastic wrap and place in the refrigerator until ready to serve* and garnish with fresh chives when serving.  

Recipe Details

Makes 18-20 shot glass-sized servings

Total Time: 10 minutes, plus chilling time

*Note: You can make this ahead and chill in the refrigerator wrapped in plastic, or reduce the water amount and add in some ice cubes to serve immediately. 

Servings: 20