CHILLED AVOCADO-LIME SOUP
Sometimes I like this soup simple and silky, on other occasions I serve it studded with colorful
diced vegetables, such as ripe tomatoes, cucumbers, red onion, bell peppers, or radishes. Its lovely,
light green smoothness invites all kinds of inventive garnishes.
Serves 4 to 6
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3 medium-large avocados, preferably, Hass, pitted, peeled and coarsely chopped
3 1/2 tablespoons fresh lime juice
3/4 cup low-fat plain yogurt
3 1/2 cups canned low-salt chicken broth
2 teaspoons Ginger Juice
2 cloves garlic, crushed through a press
2 tablespoons chopped fresh mint
1 small fresh hot green chile, stemmed, seeded, and chopped
1 1/2 teaspoons grated lime zest
Fresh mint leaves, for garnish
Julienned red bell pepper, for garnish
1 tablespoon finely chopped red onion, for garnish
||In a blender or food processor, combine the avocado, lime juice, yogurt, broth, ginger juice, garlic,
mint, chile, and lime zest. You might have to do it in two batches. Transfer the puree to a serving bowl
and chill until cold, about 1 hour.
||Ladle the soup into bowls and serve, garnished with mint leaves, bell pepper julienne, chopped red
onion, or any other garnish suggested in the headnote.