Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | 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 |
| \N \N | 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, .