Creamy Chilled Avocado Soup
This is a perfect summer starter or a light lunch with a nice pink shrimp or chunk of crabmeat floated on top.
INGREDIENTS | SERVES 4
- 2 ripe avocados
- 2 tablespoons fresh lime juice
- 1 cup frozen lima beans, thawed
- ½ cup chopped sweet onion
- 1 clove garlic, minced
- ¼ teaspoon Tabasco sauce
- ⅛ teaspoon white pepper
- 2½ cups Chicken Stock or vegetable stock
- 1 cup plain yogurt
Peel avocados and chop coarsely; place in blender or food processor. Sprinkle with lime juice.
Add all remaining ingredients, cover, and blend or process until soup is smooth.
Place in medium-size bowl and place plastic wrap directly on the surface of the soup. Cover and chill for 2 hours before serving.
PER SERVING Calories: 320 | Fat: 19g | Sodium: 270mg | Carbohydrates: 30g | Fiber: 10g | Protein: 11g