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Avocado Soup

Source: Burt Wolf's Menu Cookbook
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings
1 tablespoon olive oil
1 small red onion, chopped
1 clove garlic, chopped
2 teaspoons chopped fresh ginger
1 large ripe avocado, or 2 small avocados, peeled, pit removed
1 tablespoon fresh lemon juice
1 cucumber, peeled, seeded, and diced
2 tablespoons chopped fresh chives
1 1/2 cups chicken broth, chilled
1/3 cup nonfat sour cream
1/2 teaspoon salt
1 tomato, seeded and chopped, as a garnish
In a sauté pan over medium heat, heat the olive oil. Add the onion, and cook for 2 minutes. Add the garlic and ginger and cook, stirring, for another minute. Remove from the heat and set aside.

Chop the avocado and place the meat in a bowl and toss with the lemon juice. In a food processor, puree the avocado and cucumber until smooth. Add the sautéed onion mixture and the chives and process again.

Transfer the avocado mixture to a large bowl. Stir in the chicken broth and sour cream until smooth. Season with salt. Chill the soup thoroughly in the refrigerator.

To serve, garnish with the chopped tomato.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Avocado Appetizers
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 200
Fat. Total: 16g
Fiber: 6g
Carbohydrates, Total: 12g
Sodium: 370mg
% Cal. from Fat: 72%
Cholesterol: 9mg
Protein: 6g
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