To give this velvety soup a smoother texture, strain it through a fine-mesh sieve. If you can't find watercress, arugula makes a good substitute.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2012
Ingredients
Spicy Red Pepper Oil:
Method
Spicy Red Pepper Oil: In blender, purée together red peppers, oil and paprika until smooth. Strain through fine-mesh sieve. Stir in cayenne pepper and salt. Set aside. (Make-ahead: Refrigerate in airtight container for up to 3 days.)In clean blender, purée together half each of the watercress and broth, the avocados, cilantro and onion until smooth; transfer to large bowl.
In same blender, purée together remaining watercress and broth, the yogurt, lime juice, cumin, salt, black pepper and cayenne pepper until smooth. Add to bowl, stirring to combine. Cover and refrigerate until chilled, about 1 hour.
Divide among bowls; drizzle with red pepper oil.
Nutritional facts Per serving: about
- Sodium 840 mg
- Protein 5 g
- Calories 351.0
- Total fat 30 g
- Potassium 830 mg
- Cholesterol 5 mg
- Saturated fat 5 g
- Total carbohydrate 19 g
%RDI
- Iron 11.0
- Folate 46.0
- Calcium 11.0
- Vitamin A 26.0
- Vitamin C 113.0
