| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Meats |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 2 |
|
Ripe avocados; halved, peeled |
| 3/4 |
c |
Buttermilk |
| 1 |
|
Cucumber; peeled, halved, |
|
|
; seeded, cut into |
|
|
; pieces (10-ounce) |
| 2 |
lg |
Green onions; (including green |
|
|
; tops), chopped |
| 1/4 |
c |
Canned chicken broth; (or more) |
| 1 |
lb |
Ripe tomatoes; halved, seeded, |
|
|
; quartered |
| 1 |
c |
Packed roasted red bell peppers; (from jar) |
| 1 |
tb |
Sugar |
| 1 |
tb |
Fresh tarragon leaves |
|
|
Sour cream |
|
|
Fresh tarragon sprigs |
INSTRUCTIONS
Place first 4 ingredients in processor. Blend until smooth. Add 1/4
cup broth. Season to taste with salt and pepper. Blend to mix.
Transfer soup to bowl. Cover and refrigerate.
Place tomatoes, bell peppers and sugar in clean processor. Blend until
smooth. Add tarragon leaves. Season with salt and pepper. Blend 30
seconds. Transfer to bowl. Cover and chill. (Both soups can be made 4
hours ahead.)
If avocado soup is very thick, thin slightly with more broth. Ladle
both soups simultaneously into each soup bowl. Garnish each with
dollop of sour cream and tarragon sprig.
Makes about 5 cups.
Bon Appetit June 1993
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