2 ea. medium Avocados From Mexico, cut into 3/4-inch pieces
2 ea. ripe tomatoes, seeded and coarsely chopped
1 ea. celery rib, thinly sliced
1 ea. medium yellow bell pepper, seeded, and cut into 1/2-inch pieces
1 ea. medium cucumber, peeled, seeded, and cut into 1/2-inch pieces
1 ea. 16-ounce can Great Northern beans, rinsed and drained
1/2 t. chili powder
1/4 c. red wine vinegar
1 ea. 32-ounce bottle spicy vegetable juice
1 t. salt
1-1/2 t. cilantro, chopped
In large bowl, combine radishes, avocado, tomatoes, celery, bell pepper, cucumber, beans, chili powder, and vinegar, stirring gently until evenly mixed. Add vegetable juice and season with salt to taste.
Cover bowl with plastic wrap and refrigerate soup for at least 30 minutes to let flavors meld, or for up to 4 hours.
Serve chilled and garnish with chopped cilantro.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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No-Cook Avocado and Vegetable Soup
Amount Per Serving 4
Calories 380 Calories from Fat 0
% Daily Value*
Total Fat 15g 20%
Saturated Fat 2.5g 12%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sodium 1310mg 57%
Total Carbohydrates 50g 18%
Dietary Fiber 16g 58%
Total Sugars 15g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 142mg 10%
Iron 4mg 25%
Potassium 1880mg 40%
* Percent Daily Values are based on a 2000 calorie diet.