| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Meats | Soup | 4 | Servings | |
INGREDIENTS
| 2 | Ripe med. avocados; halved & pitted | |
| 3/4 | c | Buttermilk |
| 1/2 | c | Plain yogurt |
| 2 | tb | Fresh lime juice |
| 1 1/2 | tb | Jalapeno chili; chopped & seeded |
| 1/2 | ts | Chili powder |
| 1/2 | c | Canned low-salt chicken broth |
| Chopped red onion |
INSTRUCTIONS
From: Laura Hunter <LHunter722@AOL.COM> 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 1/2 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, http://www.erols.com/hosey.
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