February 8, 2012

I Love Avocados (and Chilled Guacamole Soup)

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This is a Sponsored post written by me on behalf of Avocados from Mexico. All opinions are 100% mine.

If you read this blog regularly, you know that I have a tendency to get obsessed with certain foods. A particular flavor will appeal to me for a time and I will think about it constantly, dreaming up ever more creative ways to use it. Oftentimes, that obsession will run its course and I will move on to other flavors and foods. But there are some foods that I adore so much, they never fade from my mind. Peanut butter for one. And chocolate. And avocados. Yes, I am serious. I love avocados that much. I could eat them morning, noon and night, and in multiple ways. I love them on salads and chilis and I love them spooned straight from the skin. I love them mashed up as guacamole, which I can also eat straight with a spoon. And lately, I’ve been adding them to my morning omelet with brie cheese. I know it sounds like a bit of an odd combination, but trust me, it’s fantastic!

In my opinion, one of the best recipes that I developed for this blog is my Chilled Guacamole Soup. It was very popular and was picked up by a number of other blogs and websites. In honor of the I LOVE AVOCADOS campaign for Avocados from Mexico , I am going republish the recipe in this post so you don’t need to go digging it up. It’s a wonderful take on the traditional guacamole and it makes a fantastic starter to any meal!

But before I do, I encourage you all to check out their Facebook page, I love avocados on Facebook They’ve got a lot of fun things going on over there. I downloaded the Avocados from Mexico theme song in Spanish as a ringtone to my new smartphone, for fun. All I had to do was scan the barcode below and voila, a new ringtone!

They also have blogger badges like the one below, as well as virtual gifts to send to friends and avocado-themed wallpaper and screensavers. If you love avocados as much as I do, you will want to Like them on Facebook! I love avocados on Facebook

Follow Avocados from Mexico on Twitter at @guacgrl and connect with other avocado lovers (like me!) by using the hashtag #iloveavocados

Chilled Guacamole Soup

2 ½ cups low-sodium chicken broth, divided
2 avocados, peeled and pitted
2 cloves garlic, coarsely chopped
1 jalapeno, seeded and coarsely chopped
¼ cup red onion, chopped
1 tbsp lime juice
1 tbsp fresh cilantro, chopped
1/2 tsp salt
¼ tsp pepper
¼ tsp cayenne
¼ cup whipping cream
2 tbsp sour cream
6 tbsp cheddar cheese, shredded

In a food processor combine 1 cup of chicken broth with avocados, garlic, jalapeno, lime juice and cilantro. Puree until smooth. Add remaining 1 ½ cups broth, salt, pepper and cayenne and blend. Transfer mixture to a large bowl and stir in whipping cream. Cover and chill for at least 1 hour and up to 12 hours.

Divide soup among 6 bowls. In the center of each bowl, dollop 1 tsp (5 mL) of sour cream. Sprinkle each with 1 tbsp shredded cheese.

Serves 6 (1/2 cup servings). Each serving has a total of 7g of carbs and 2g of fiber.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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