Chilled Avocado Soup

* Exported from MasterCook Buster *

Chilled Avocado Soup

Recipe By : The Orange County Register 8/26/98
Serving Size : 8 Preparation Time :
Categories : *Imported

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups buttermilk
2 cups avocado pulp -- (about 2 ripe
-- avocados)
1 cucumber -- peeled, seeded and
-- coarsely chopped
2 tablespoons diced white onion
zest and juice of 1 lime -- divided use
1 teaspoon salt
1 teaspoon white pepper
2 cups milk
1 cup water
2 tablespoons jalapeno sauce or another smooth green
-- hot sauce
with a tangy finish
sour cream for garnish

1. Blend buttermilk and avocados in blender then add cucumber, onion, lime jui
ce (reserving the zest), salt and pepper. 2. With blender running, add milk,
water and hot sauce. Chill soup. Serve garnished with a dollop of sour cream
and a little lime zest. Yield: 8 servings Nutritional information (per serving
): 147 calories, 10.1 grams fat, 2.7 grams saturated fat, 10 milligrams cholest
erol, 128 milligrams sodium, 62 percent calories from fat Source: "The Great Ho
t Sauce Book" by Jennifer Trainer Thompson (Ten Speed Press, $14.95)

Formatted by Pam <berick@jps.net> with MC Buster 9/4/98
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