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Chilled Avocado Soup with Tomato-Cucumber Salsa

Source: The Taste of Summer
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Active Time:  5 Minutes
Total Time:  4 Hours 5 Minutes
  Serves 4
The ideal summer soup doesn't require cooking. This cool, refreshing soup is amazingly simple -- all you need is a food processor or a blender. The crisp Tomato-Cucumber Salsa spooned on top creates a striking color contrast. Serve it with your favorite chopped vegetable salad; together they make an easy, light meal that will keep you out of the kitchen on a hot summer day.
2 large ripe avocados, peeled, pitted
3 cups vegetable broth
2 tablespoons fresh lemon juice
1/2 teaspoon chile powder
2 tablespoons finely chopped chives
For the Garnish:
1/4 cup sour cream
1/2 cup Tomato Cucumber Salsa
Other necessary recipes:
Tomato Cucumber Salsa
Puree the avocado in a food processor. Add the broth, lemon juice, chile powder, and chives, and process until smooth. Season to taste with salt. Chill for 4 hours.

Ladle the soup into bowls and garnish with a dollop each of sour cream and Tomato-Cucumber Salsa.

This may be prepared 8 hours in advance through step 2 and refrigerated until ready to serve.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 277
Fat. Total: 24g
Fiber: 7g
Carbohydrates, Total: 13g
Sodium: 154mg
% Cal. from Fat: 78%
Cholesterol: 6mg
Protein: 8g
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