Vichyssoise is a French classic: a creamy potato-and-leek soup that's served chilled. Avocado and tofu provide a twist on the classic and give this soup a rich texture. It's perfect for vegetarians, those avoiding dairy, and anyone looking for a refreshing starter for the meal.
Avocado Lemon-Ginger Vichyssoise
Calories162 Per Serving
Protein5g Per Serving
Fiber5g Per Serving
|Total Fat||13.5 g|
|Saturated Fat||2.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.5 g|
|Monounsaturated Fat||8.0 g|
|Total Carbohydrate||8 g|
|Dietary Fiber||5 g|
1 vegetable, 1/2 lean meat, 2 fat
1 1/2 cups water
1 medium to large avocado, pitted, flesh scooped out and transferred to a small bowl
4 ounces soft, light tofu (drained, patted dry)
1 tablespoon fresh lemon juice
2 teaspoons grated, peeled gingerroot
1 1/2 tablespoons chopped, unsalted almonds
1 tablespoon minced chives
Pepper to taste (freshly ground preferred)
In a food processor or blender, process the water, avocado, tofu, lemon juice, and gingerroot until smooth.
Transfer the mixture to a container with a lid. Cover and refrigerate to chill.
To serve, ladle the vichyssoise into serving bowls. Sprinkle each serving with the almonds, chives, and pepper.