Avocado Soup With Salsa

  1. Peel and pit avocados; cut chunks into a food processor.
  2. Add lemon juice and yogurt, and process.
  3. Add 1 cup stock; then, gradually add more until soup is thinned to desired consistency.
  4. Add salt and Tabasco to taste.
  5. Transfer to a bowl, cover and chill 2 hours or overnight.
  6. To serve, stir well, ladle into bowls and garnish with a spoonful of salsa or watercress and tomatoes.

avocados, lemon juice, lowfat, vegetable stock, salt, tabasco, tomato salsa

Taken from cooking.nytimes.com/recipes/6880 (may not work)

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