Recipe - Chilled Avocado Soup

2 Ripe med. avocados; halved &
pitted
Three fourths cup Buttermilk
One half cup Plain yogurt
2 tablespoon Fresh lime juice
1 One half tablespoon Jalapeno chili; chopped &
seeded
One half teaspoon Chili powder
One half cup Canned lowsalt chicken
broth
Chopped red onion

From: Laura Hunter LHunter722@AOL.COM

Date: Tue, 30 Jul 1996 11:55:31 0400
Scrape avocados from skin into processor. Add buttermilk & yogurt; puree
unitl smooth. Mix in lime juic, jalapeno and chili powder. With machine
running, blend in One half cup broth. Season with salt and pepper. Chill soup
until cold. (Can be made 1 day ahead. Dover & keep chilled.) Thin soup
with more broth, if desired. Spoon into bowls. Sprinkle with onion. Serves
4

EATL Digest 29 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.