Chilled Avocado Soup
YIELD 4 servings
2 ripe avocados, peeled
2 cups reduced-sodium vegetable broth, warmed to room temperature
1 (4-ounce) can or jar chopped green chiles
1/2 cup low-fat plain yogurt, sour cream or Kefir
6 green onions, chopped (green part only)
1 tablespoon lemon or lime juice
2 teaspoons dry sherry
1/4 teaspoon salt
1. Cut avocados into halves and remove pits. Spoon avocado into a blender jar, add remaining ingredients (except garnish), and purée until creamy. You may chill the soup for up to 2 hours before serving or serve immediately. Makes about 4 1/2 cups.
Recipe reprinted with permission from Steven Petusevsky’s American Diabetes Association Vegetarian Cookbook and photography by Jessica Merchant. This recipe originally appeared as Chilled Avocado Soup on Relish.com.
For more chilled soup recipes on relish, check out the following: