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Mexican Avocado And Chile Gazpacho | |||||||||
Course : Soups Serves: 6 |
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Ingredients:
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Preparation / Directions:Peel the avocados and chop them into pieces roughly 1/4 inch on each side. Toss the chopped avocados with the tomatoes. Crush the garlic into a paste on a cutting board and stir into tomato mixture. Stir in the remaining ingredients and add salt and pepper to taste. Serve chilled.
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Nutritional Information:49 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 17mg Sodium | |||||||||