No-Cook Chunky Avocado SoupA California Staple

• One 14 1/2-ounce can nonfat chicken broth
• 2 ripe avocados, peeled
• 1/2 cup reduced-fat sour cream, well chilled
• 1/2 cup low-fat milk, well chilled
• Juice of 1 large lemon
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 cup chopped white onion
• 1/4 cup finely chopped fresh cilantro

1. Place the can of broth in the freezer for 10 minutes to chill.
2. Meanwhile, remove the pits from the avocados.
3. Mash 1 1/2 of them, and cut the remaining 1/2 avocado into cubes.
4. In a medium bowl, mix together the mashed avocado, sour cream, milk, lemon juice, cayenne pepper, and salt.
5. Stir in 1 cup of the chilled broth.
6. Put the avocado and broth mixture into the freezer for a few minutes more, until well chilled, if necessary.
7. Divide among 4 chilled soup bowls and garnish with avocado cubes, chopped onion, and chopped cilantro.

chicken broth, avocados, sour cream, lowfat milk, lemon, cayenne pepper, salt, white onion, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/no-cook-chunky-avocado-soup-a-california-staple-391367 (may not work)