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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Posting this because it sounds interesting. It has dairy in it. It was on a sheet with a recipe I requested from my son's cooking teacher. It comes from a 1996 magazine. *Time does not include chilling time. This is a no-cook recipe. Ingredients:
1 1/2 cups chicken broth |
1 cup half-and-half or 1 cup light cream |
1 large avocado, seeded, peeled, sliced |
2 tablespoons salsa |
1 tablespoon fresh cilantro, snipped |
1 tablespoon lemon juice |
1/4 cup green onion, thinly sliced |
1/8 teaspoon salt |
1/8 teaspoon pepper |
3 dashes red hot pepper sauce, like tabasco |
1 lime, cut into wedges |
1/4 cup sour cream |
1/4 cup tomato, finely chopped |
Directions:
1. Combine broth, half and half or light cream, avocado, salsa, cilantro, lemon juice, half of the green onion, salt, pepper, and bottled red peper sauce in a mixing bowl.
2. Place half of the mixture in a blender container or food processor bowl.
3. Cover and blend or process until smooth; repeat with remaining mixture.
4. Cover and chill for up to 6 hours.
5. Garnish with lime wedges, sour cream, chopped tomato, and remaining sliced green onion.
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