Avocado Lemon-Ginger Vichyssoise

Avocado vichyssoise recipe
× Log In ×

Avocado Lemon-Ginger Vichyssoise

This traditional French chilled soup recipe has a nice twist, avocado and tofu. Great for vegetarians, those avoiding dairy, and everyone.

Nutrition Facts

Avocado Lemon-Ginger Vichyssoise

CaloriesCalories

162 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

5g Per Serving
×
Calories 162
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
Cholesterol 0 mg
Sodium 11 mg
Total Carbohydrate 8 g
Dietary Fiber 5 g
Sugars 1 g
Protein 5 g

Dietary Exchanges
1 vegetable, 1/2 lean meat, 2 fat

Ingredients

Servings  3   Serving Size   3/4 cup

  • 1 1/2 cups water
  • 1 medium to large avocado, pitted, flesh scooped out and transferred to a small bowl
  • 4 oz soft, light tofu (drained, patted dry)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated, peeled gingerroot
  • 1 1/2 Tbsp chopped, unsalted almonds
  • 1 tablespoon minced chives
  • Pepper to taste (freshly ground preferred)

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process the water, avocado, tofu, lemon juice, and gingerroot until smooth.
  2. Transfer the mixture to a container with a lid. Cover and refrigerate to chill.
  3. To serve, ladle the vichyssoise into serving bowls. Sprinkle each serving with the almonds, chives, and pepper.

 

This traditional French chilled soup recipe has a nice twist, avocado and tofu. Great for vegetarians, those avoiding dairy, and everyone.

Nutrition Facts

Avocado Lemon-Ginger Vichyssoise

CaloriesCalories

162 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

5g Per Serving
×
Calories 162
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
Cholesterol 0 mg
Sodium 11 mg
Total Carbohydrate 8 g
Dietary Fiber 5 g
Sugars 1 g
Protein 5 g

Dietary Exchanges
1 vegetable, 1/2 lean meat, 2 fat

Ingredients

Servings  3   Serving Size   3/4 cup

  • 1 1/2 cups water
  • 1 medium to large avocado, pitted, flesh scooped out and transferred to a small bowl
  • 4 oz soft, light tofu (drained, patted dry)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated, peeled gingerroot
  • 1 1/2 Tbsp chopped, unsalted almonds
  • 1 tablespoon minced chives
  • Pepper to taste (freshly ground preferred)

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process the water, avocado, tofu, lemon juice, and gingerroot until smooth.
  2. Transfer the mixture to a container with a lid. Cover and refrigerate to chill.
  3. To serve, ladle the vichyssoise into serving bowls. Sprinkle each serving with the almonds, chives, and pepper.