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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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No cooking necessary for this rich and creamy soup with a kick from Edith Herring of Grand Cane, Louisiana. âI like to line the bowl with crumbled corn chips and pour the soup on top,â says Edith. Ingredients:
1 medium ripe avocado, peeled, halved and pitted |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/2 cup reduced-fat sour cream |
1 green onion, chopped |
1-1/2 teaspoons minced fresh cilantro |
1/8 teaspoon salt |
1/8 teaspoon ground cumin |
dash cayenne pepper |
dash pepper |
Directions:
1. Place avocado in a blender, cover and process until smooth. While processing, gradually add broth; process until smooth. Add the remaining ingredients; cover and process until blended. Refrigerate for 1 hour or until chilled. Yield: 3 cups.
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