Chili-Orange Avocado Soup

• 2 large avocados, peeled and pitted
• 4 teaspoons fresh lime juice
• 3 hot chilies, or to taste, seeded and coarsely chopped
• 4 cloves garlic, peeled and coarsely chopped
• 1 cup plain lowfat yogurt
• 1 1/2 cups 1 percent milk
• 2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste
• 1/4 teaspoon grated orange zest
• 1 1/2 teaspoons fresh orange juice
• 4 teaspoons chopped fresh cilantro

1. Place the avocados, lime juice, chilies and garlic in a food processor and process until smooth.
2. Add the yogurt, milk, salt, pepper, orange zest and juice.
3. Process until smooth.
4. Refrigerate until chilled.
5. Taste and add more salt if needed.
6. Divide among 4 soup cups, garnish with the cilantro and serve immediately.

avocados, lime juice, hot chilies, garlic, yogurt, percent milk, salt, freshly ground pepper, orange zest, orange juice, fresh cilantro

Taken from cooking.nytimes.com/recipes/4067 (may not work)