Mexican

Guacamole soup is for Lunch.

Guacamole soup takes 10 minutes to prepare.

Guacamole soup takes 2 minutes to cook.

Guacamole soup makes 4 servings.

The ingredients for Guacamole soup are:

1/2 c. cilantro leaves
2 green onions, cut in 1' pieces
1 jalapeno pepper, seeded and coarsely chopped
1 can (14-1/2 oz.) reduced sodium chicken broth
1/2 c. tomato juice (I use V-8 because it's what I had on hand)
1/4 c. lemon juice
2 sm. Haas avacados, peeled, pitted, and coarsely chopped
Tabasco sauce (optional)
salt

Here is how you make Guacamole soup:

In a food processor, pulse cilantro, green onions, and pepper until finely chopped, scraping down sides of bowl as necessary. (Now, because my food processor is so small, I move it all to a blender, but if yours isn't, just do this in the food processor): Add chicken broth, tomato juice, lemon juice, and avocados. Process until smooth. Add Tabasco and salt to taste. Refrigerate 1 hour for flavors to blend (may be made up to 8 hours ahead).Number of Servings: 4Recipe submitted by SparkPeople user BEEHEALTHY2.

The nutritional information for Guacamole soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 160.1

• Total Fat: 13.5 g
• Cholesterol: 0.0 mg
• Sodium: 368.3 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 6.3 g
• Protein: 3.0 g

Guacamole soup is Mexican cuisine.

The dietary needs meet for Guacamole soup is Low Carb