| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | lg | Cucumbers |
| 1 | bn | Watercress |
| 3 | Scallions | |
| 1 | Green pepper | |
| 2 | Avocados | |
| 1 | cn | (13-3/4oz) chicken broth |
| 3 | tb | White wine vinegar |
| 1/2 | ts | Red pepper sauce |
| 1/4 | c | Reduced-calorie sour cream |
| 1 | md | Tomato; chopped |
| Whole wheat crackers; (opt.) |
INSTRUCTIONS
Cut cucumbers in 1/2" 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@swbell.net> on Jan 06, 1998
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