Zippy Chilled Cauliflower Soup #Ragu

• 2 cups reduced-sodium chicken broth
• 1 large cauliflower, separated into florettes
• 1 tablespoon olive oil
• 1 large white onion, chopped
• 1 serrano chili pepper, seeded and minced
• 1 cup Ragu Pasta Sauce (old world style marinara sauce)
• 4 ounces goat cheese, crumbled
• 1 large avocado, seeded with pulp removed and mashed
• 14 cup fresh lime juice
• 1 12 cups plain yogurt
• 14 cup fresh cilantro, minced

1. Pour broth into a large pot, bring it to a boil and add the cauliflower.
2. Reduce the heat and simmer, covered, for 4 to 5 minutes, or until the cauliflower is barely tender.
3. Remove from heat and cool.
4. In a small, non-stick frying pan, heat the oil and add the onion and chili pepper.
5. Saute until onion is soft, but not brown.
6. Working in batches, add the cauliflower and broth, onion, Ragu, goat cheese and avocado in to a food processor and pulse until well chopped but still retaining texture.
7. Pour into large container and stir in the yogurt and lime juice.
8. Chill for at least 2 hours.
9. Before serving, sprinkle soup with cilantro.
10. Serve with lime wedges and additional cilantro for garnishes.

chicken broth, cauliflower, olive oil, white onion, serrano chili pepper, pasta sauce, goat cheese, avocado, lime juice, yogurt, fresh cilantro

Taken from www.food.com/recipe/zippy-chilled-cauliflower-soup-ragu-524876 (may not work)