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Cold Avocado Soup
Ingredients
3/4 medium avocado (about 6
ounces), pared and diced
1 cup water, divided
1/2 cup plain low-fat yogurt
3 tbsp sour cream
1 tbsp lemon juice
1 packet instant onion broth
and seasoning mix
Dash each white pepper and
hot sauce
1/2 cup diced tomato
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Method
- In blender container combine avocado, 1/4 cup water, the yogurt,
sour cream, lemon juice, and broth mix; using on-off motion, process
on medium speed until pureed, scraping down sides of container as
necessary.
- Remove center of blender cover and, with blender running,
gradually add remaining 3/4 cup water.
- Add pepper and hot sauce and process on high speed until
combined.
- Transfer to soup tureen; cover and refrigerate until chilled, at
least 30 minutes.
- To serve, ladle soup into 4 soup bowls and top each portion with
2 tbsp tomato.
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