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[Obesity Discussion]

AVOCADO GAZPACHO SMOOTHIE

Servings: 1
Prep time: 0:05:00
Bake/Cook time: 0:00:00

Calories: 318
Fat: 28 grams
Protein: 6 grams
Carbohydrates: 13 grams
Fiber: 7 grams
Net Carbs: 5 grams
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
1 tablespoon heavy cream
1 tablespoon cold water
2 teaspoons fresh lime juice
2 teaspoons snipped fresh chives, plus more for garnish
1/8 teaspoon salt
1. 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.
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.

Atkins - Avocado Gazpacho Smoothie

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