Avocado Soup
September 1, 2009
I recently had a rather unpleasant dental surgery. I will spare you the details other than to say that it has severely impacted what I am able (and wanting) to eat. The one thing that has made this ordeal a little more pleasant is that Marsha made me her wonderful Avocado Soup. It is served cold, which I need, and so good that it made me almost not mind that I get to go through this whole thing again in November.
Almost.
I do love it though, even when I am feeling up to eating hearty fare. It is a great recipe for entertaining with friends. Plus it is always nice to have something chilled to serve as we wait out the remaining summer heat. Enjoy in good health!
Avocado Soup
3 ripe avocados
1 can of fat-free chicken broth
1/2 cup low-fat sour cream
1/2 cup milk
Juice from 1/2 a lemon
Couple sprinkles of hot sauce
Garlic salt and pepper to taste
Blend ingredients smooth and refrigerate for two hours before serving. It will have a thick consistency, use more milk if you would like it a little thinner. Serve chilled with some fresh chopped cilantro or crumbled feta cheese on top.
2 Comments
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McClendon's Select 
You might like this one too… our favorite avocado soup from Martha Stewart (we skip the shrimp topping):
http://www.marthastewart.com/recipe/avocado-cucumber-soup-with-shrimp?autonomy_kw=avocado1
Just wanted to let you know how much I enjoy reading all of your reviews, recipes, and cute family stories. We will be heading “North” soon and I will keep checking in time to time to see whats going on at the farm, local resturants, and with you. Thanks again for all of your hard work keeping all of us informed.
Have a wonderful summer and we will look forward to Saturday mornings at the Old Town Market in the fall.
Regards……..Corrine