| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | Avocados; 3 if small | |
| 1 | cn | Swanson's chicken broth |
| 1 | Lime | |
| Croutons; freshly made |
INSTRUCTIONS
Choose avocados that are very soft. If they give slightly in the store, buy them and put the avocados in a brown paper bag unrefrigerated, to soften. They're usually ready in 24 hours unless the avocados were rock-hard to begin with, in which case wait 3 days and give up if they never soften. Cut the soft avocados in two, the long way. Remove the seed with a knife. (Hit the seed with the sharp side of a kitchen knife. The seed will stick to the blade and come right out.) Scoop out the avocado with a spoon, putting the flesh in a blender. Add the can of chicken broth and process on high for about 3 1/2 minutes. The mixture will become thick and light green. Add juice of 1/2 lime and pulse once or twice to distribute it. Taste the soup and add salt and/or pepper if it needs them. Chill the soup and serve it ice cold, topped with fresh croutons. Posted to recipelu-digest by Eeyore <efalt@zianet.com> on Feb 08, 1998
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”