Avocado Soup With Salsa
- 2 medium, ripe avocados, preferably Haas
- 1 tablespoon fresh lemon juice
- 1 cup low-fat or nonfat yogurt
- 1 1/2 to 3 cups vegetable stock
- Fine sea salt to taste
- Dash Tabasco, or to taste
- 1 cup tomato salsa or 3/4 cup chopped watercress leaves and plum tomatoes, for garnis
- Peel and pit avocados; cut chunks into a food processor.
- Add lemon juice and yogurt, and process.
- Add 1 cup stock; then, gradually add more until soup is thinned to desired consistency.
- Add salt and Tabasco to taste.
- Transfer to a bowl, cover and chill 2 hours or overnight.
- 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)