Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Cucumbers |
| 1 bunch | Watercress |
| 3 \N | Scallions |
| 1 \N | Green pepper |
| 2 \N | Avocados |
| 1 can | (13-3/4oz) chicken broth |
| 3 tablespoons | White wine vinegar |
| ½ teaspoon | Red pepper sauce |
| ¼ cup | Reduced-calorie sour cream |
| 1 medium | Tomato; chopped |
| \N \N | Whole wheat crackers; (opt.) |
Cut cucumbers in ½" slices. Remove and discard stems from watercress. Cut scallions in 2" pieces. Cut pepper in large chunks. In food processor, puree cucumbers til smooth; add watercress, scallions and pepper; blend til smooth, 1-2min. Transfer cucumber mix to large bowl. Pare avocados, cut in half and remove and discard pit. In food processor, blend avocado til smooth. Stir in cucumber mix w/ chicken broth, vinegar and red pepper sauce. Season w/ salt. Chill, covered, 2 hours. Garnish w/ sour cream and tomato. Serve w/ crackers.
Posted to KitMailbox Digest by "Dan/Trina D." <itisme@...> on Jan 06, 1998