I’m happy to report it’s strikingly similar to your typical avocado. Apparently they are lower in fat and calories, and the taste is slightly less pronounced, but I’m all for cheaper and bigger. Aren’t we all? (In fact, yes, most of us are all for cheaper and bigger and that’s probably what’s wrong with our country, but avocados are a little different than the dollar menu).
1/2 large green skinned avocado (or 1 whole Haas avocado)
1 cup chicken broth (or veggie broth or possibly water)
1/4 jalepeno pepper, seeds removed
Handful of spinach (optional)
Juice and zest from 1/2 of a Lime (about a Tbsp)
Salt, Garlic Powder, Cumin, Cayenne
2 Tbsp Coconut Milk Cream (or sour cream)
Garnishes (cilantro or green onions)
Add all ingredients except broth and coconut milk into a food processor and process while slowly adding in broth until you reach a desired consistency. If you want a thicker soup use 2/3 cup broth. I used about 1/2 tsp salt and 1/4th tsp of the other spices but adjust based on your tastes. Start with less and add as you taste to reach your desired spice profile.
Stir in coconut milk.
Garnish with green onions or cilantro.
Tips/ Ideas: This recipe is really flexible and can be tailored to how you like your guacamole as well as to what you have on hand. Fresh tomatoes? Chop them up and throw them in at the end for some texture. Want more protein? Add some shredded chicken. Adjust broth amount for desired thickness.