Festive Guacamole Soup Food

FESTIVE GUACAMOLE SOUP

Festive Guacamole Soup image

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 ripe avocado
2 large lettuce leaves (romaine or other dark green lettuce)
1/4 cup chopped green onion (with tops)
1 clove garlic, mashed
2 tablespoons lime juice
1 tablespoon chili powder
1 1/2 teaspoons dried cilantro or 1 tablespoon chopped fresh cilantro leaves
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
Sour cream
Minced red pepper

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

Fresh and Festive Guacamole image

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

Ingredients

6 ripe avocados, reserve pits for storage
1 1/2 teaspoons lime juice
4 small tomatoes
1 large jalapeno
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon seasoning salt
1/2 teaspoon onion powder (I like roasted onion powder)

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

Toloache Guacamole Con Calabaza image

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

Ingredients

2 lbs pumpkin (approximately 2 mini)
2 ripe Hass avocadoes, halved with pits removed (preferably from Mexico)
2 tablespoons chopped sweet onions, such as vidalia
2 tablespoons pomegranate seeds
2 tablespoons granny smith apples, peeled and diced
1 tablespoon seeded and chopped jalapeno
salt
tortilla chips

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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