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Creamy Avocado Soup
When you’re having trouble swallowing or your mouth is sensitive, a creamy, chilled soup can be calming.
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For milder garlic flavor, the garlic clove is blanched in boiling water for one minute before combining it with the other ingredients. If you like more assertive garlic flavor, you can add it to the mixture raw.
If you are experiencing mouth sores, omit the lime juice. Or start with one teaspoon and add more, if palatable.
Ingredients
4 SERVINGS
- 1 garlic clove
- 3 ripe avocados, halved and pitted
- 1 1/2 to 2 cups buttermilk
- 1/2 cup plain Greek yogurt
- 1 to 2 tablespoons fresh lime juice
- 1/2 to 1 teaspoon salt
Tip: For the family (or when the side effect has resolved), garnish with 2 tablespoons finely chopped fresh mint, dill, or cilantro or sprinkle a few cubes of avocado or chopped cherry tomatoes on top.
Instructions
In a small saucepan, bring 2 inches of water to a boil. Add the garlic and cook for 1 minute. Remove and set aside.
In a food processor or blender, scrape in the avocado flesh. Add the blanched garlic, 1 1/2 cups of the buttermilk, yogurt, 1 tablespoon of the lime juice, and 1/2 teaspoon of the salt and process until smooth, scraping down the blade and sides to blend.
If the soup is too thick, add buttermilk to the desired consistency. Taste and add salt and lime juice, if desired.
Transfer to a bowl and press a piece of plastic wrap on top of the surface of the soup. Refrigerate for at least 2 hours.
Per serving
Calories: 250
Fat: 19 g
Saturated fat: 3.5 g
Cholesterol: 7 mg
Sodium: 360 mg
Carbohydrate: 16 g
Dietary fiber: 8 g
Sugars: 6 g
Protein: 8 g
Calcium: 150 mg
Potassium: 730 mg
- Excerpted from
What to Eat During Cancer Treatment
Copyright ©2018 American Cancer Society.
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