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Soups & StewsVegetable Soups: A to Cauliflower >  Avocado, Chilled Cream of Avocado



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Makes 8 servings


• 2 large ripe avocados
• 4-5 cups vegetable broth
• Juice of 1 lime
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1 cup Cabot Plain Greek Style Yogurt
• Salt and freshly ground white pepper to taste
• 2 ripe plum tomatoes, peeled, seeded and diced (optional)
• 2 corn tortillas, cut into strips and fried until crisp (optional)


1. In food processor, combine avocado flesh with 4 cups of broth, lime juice, chili powder and coriander; process until very smooth. Add additional broth if soup is too thick.

2. Refrigerate soup and serving bowls until well chilled.

3. Just before serving, blend in yogurt and season with salt and white pepper. Top with tomatoes and tortilla strips if desired.

Nutrition Analysis
Calories 131 , Total Fat 11g , Saturated Fat 3g , Sodium 778mg , Carbohydrates 8g , Dietary Fiber 3g , Protein 4g , Calcium 40mg

Recipe courtesy of Cabot Creamery Cooperative


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