Festive Guacamole Soup Food
FESTIVE GUACAMOLE SOUP
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Cut the avocado into quarters and remove the pit and peel. Tear the lettuce into pieces.
- 2. Place the avocado, lettuce, onions, garlic, lime juice, chili powder, cilantro and 2 cups of the chicken broth in a blender or food processor. Cover and blend until smooth.
- 3. Pour the avocado mixture into a 2-quart saucepan. Add the remaining broth. Cover and cook over low heat for 10 minutes. Serve with the sour cream and red pepper.
FRESH AND FESTIVE GUACAMOLE
I just finished making this for a lunch party we are having and the results were delicious. Essentially, guac is guac, but this one really hit the spot. Hope you like it too.
Provided by Sarah Chana
Categories Vegetable
Time 8m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Peel, mash avocados to desired consistency.
- Mix in lime juice.
- Mince the tomatoes, jalapenos, and garlic, and add to avocados.
- Add seasoning and mix well.
- Adjust seasoning to taste.
- Store in refrigerator in a tupperware-type container.
- Toss in the avocado pits to keep it from browning.
Nutrition Facts : Calories 251.8, Fat 22.2, SaturatedFat 3.2, Sodium 303.8, Carbohydrate 15.2, Fiber 10.7, Sugar 2.3, Protein 3.5
TOLOACHE GUACAMOLE CON CALABAZA
Make and share this Toloache Guacamole Con Calabaza recipe from Food.com.
Provided by MarraMamba
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Remove the stems from the pumpkins, cut a 1-inch hole around their top and scoop out the seeds. Pour one tablespoon of oil into each pumpkin cavity, season well with salt, then place each pumpkin upright on a sheet pan and roast for 25 minutes, or until the flesh is tender.
- Let cool completely, then carefully scrape out the flesh, leaving the pumpkin shells intact to be used as serving vessels.
- Scoop the flesh of the avocados out of the rind and into a bowl. Mash the avocados with a fork, making sure to leave plenty of chunks. Mix in the remaining ingredients plus the cooled, cooked pumpkin and salt.
- Fill pumpkin shells with guacamole and serve with corn tortillas chips.
Nutrition Facts : Calories 181.5, Fat 10.8, SaturatedFat 1.6, Sodium 8.2, Carbohydrate 22.8, Fiber 6.2, Sugar 4.7, Protein 3.8
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