| 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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