| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Cold-, Ss |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Chilled defatted chicken broth or vegetable broth |
| 1 |
sm |
Peeled garlic clove; pressed |
| 2 |
|
Ripe haas avocados |
| 1/3 |
c |
Lime or lemon juice |
|
|
Salt and cayenne pepper; to taste |
|
|
Ice water |
| 2 |
tb |
Chopped fresh cilantro leaves |
| 1/2 |
c |
Finely chopped chives |
| 1/2 |
c |
Plain yogurt or sour cream |
INSTRUCTIONS
Right before serving in a food processor puree the broth, garlic, lime
juice and 1 of the avocados; season well to taste with salt and cayenne
pepper.
Add ice water to thin the soup to the texture you like. Chill the soup
while you peel and cut remaining avocado into small dice. Fold the diced
avocado into the base and adjust the seasoning.
To serve, ladle soup into chilled bowls and garnish with cilantro, chives
and a dollop of yogurt in the center or each portion.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6713 Posted to MC-Recipe Digest
V1 #728 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997
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