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Avocado Gazpacho Smoothie
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A good source of vitamin C, thiamine and riboflavin, this savory lunchtime smoothie is nutritious as well as satisfying. Select blemish-free avocados that are heavy for their size. Ripe avocados yield to gentle palm pressure, but the ones found in supermarkets are usually firm and unripe. To speed the ripening process, place avocados in a paper bag, and set aside at room temperature for 2 to 4 days. Once ripe, they can be stored in the refrigerator for several days.
1 small (7-ounce) Haas avocado, peeled, pitted and cut up, plus one slice for garnish
1 cup water
2 tablespoons plain mild goat cheese
2 tablespoons half-and-half
2 teaspoons fresh lime juice
2 teaspoons snipped fresh chives, plus more for garnish
1/8 teaspoon salt
Place cut-up avocado in a blender. Add remaining ingredients, and blend until smooth. If needed, add additional water, 1 tablespoon at a time, to reach desired consistency. Pour into a tall glass, and garnish with chives and avocado slice, if desired. Serve immediately.
Servings: 1
Yield: 1-1/2 cups
Prep time: 5 minutes
Carbohydrates: 13 grams
Net Carbs: 5.5 grams
Fiber: 7.5 grams
Protein: 6.5 grams
Fat: 28.5 grams
Calories: 318
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