Chilled avocado soup

Yield: 4 Servings

Measure Ingredient
2 Ripe med. avocados; halved & pitted
¾ cup Buttermilk
½ cup Plain yogurt
2 tablespoons Fresh lime juice
1½ tablespoon Jalapeno chili; chopped & seeded
½ teaspoon Chili powder
½ cup Canned low-salt chicken broth
Chopped red onion

From: Laura Hunter <LHunter722@...> Date: Tue, 30 Jul 1996 11:55:31 -0400 Scrape avocados from skin into processor. Add buttermilk & yogurt; puree unitl smooth. Mix in lime juic, jalapeno and chili powder. With machine running, blend in ½ cup broth. Season with salt and pepper. Chill soup until cold. (Can be made 1 day ahead. Dover & keep chilled.) Thin soup with more broth, if desired. Spoon into bowls. Sprinkle with onion. Serves 4

EAT-L Digest 29 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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