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Creamy Chilled Avocado Soup by Carolyn F. Katzin, MS, CNS, MNT

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

  1. Peel avocados and chop coarsely; place in blender or food processor. Sprinkle with lime juice.

  2. Add all remaining ingredients, cover, and blend or process until soup is smooth.

  3. 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

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