Recipe - Martinos Avocado Soup

2 Avocados; 3 if small
1 cn Swanson's chicken broth
1 Lime
Croutons; freshly made

Choose avocados that are very soft. If they give slightly in the store, buy
them and put the avocados in a brown paper bag unrefrigerated, to soften.
They're usually ready in 24 hours unless the avocados were rockhard to
begin with, in which case wait 3 days and give up if they never soften.

Cut the soft avocados in two, the long way. Remove the seed with a knife.
(Hit the seed with the sharp side of a kitchen knife. The seed will stick
to the blade and come right out.) Scoop out the avocado with a spoon,
putting the flesh in a blender. Add the can of chicken broth and process on
high for about 3 One half minutes. The mixture will become thick and light
green.

Add juice of One half lime and pulse once or twice to distribute it. Taste the
soup and add salt and/or pepper if it needs them.

Chill the soup and serve it ice cold, topped with fresh croutons.

Posted to recipeludigest by Eeyore efalt@zianet.com on Feb 08, 1998