- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon canola oil
- 2 large ripe Haas avocados
- 1/4 cup lime juice
- 2 tablespoon sherry
- 1 (14-ounce) can low-sodium chicken stock (or 1 1/2 cups homemade chicken broth)
- 1/2 teaspoon hot pepper sauce
- 2 tablespoon chopped fresh cilantro
- 2 cups low-fat milk
- Dash kosher salt
Sauté the onion and garlic in the oil until soft and fragrant. Set aside.
Peel and chop the avocado. Purée in a blender or food processor with the onion and garlic mixture, the lime juice, and the sherry.
Add chicken broth and hot sauce. Process until blended. Pour into a large serving bowl and add the chopped cilantro and milk. (Use more or less to achieve desired consistency.)
Add salt to taste and chill for 2 to 3 hours before serving.
Garnish with more chopped cilantro.
Yield: 8 servings. Serving size: 1/8 of recipe.
Nutrition Facts Per Serving:
Calories: 125, Carbohydrates: 9 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Sodium: 50 mg, Fiber: 3 g
Exchanges per serving: 1/2 carbohydrate, 1 fat.
Image and recipe provided courtesy of Charles Mattocks.