Ina’s Chilled Avocado-Cilantro Soup
|2 1/2||large ripe fresh California avocados- peeled and pitted|
|3||cups||chicken stock (canned low sodium)|
|2/3||cup||yogurt- plain, low fat|
|1||tomato – large, peeled and seeded|
|1/4||cup||cilantro – fresh, chopped|
|As needed||Salt to taste|
|As needed||hot sauce for garnish|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Put 2 of the avocados, stock, lime juice, yogurt and sour cream in a blender or food processor.
- Blend until smooth.
- Add the tomato and cilantro and pulse just until the tomato is coarsely chopped.
- Coarsely chop the remaining half of avocado and stir into the soup.
- Chill for several hours.
- Serve with a dash of hot sauce.