 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Ingredients:
2 avocados, ripe, halved, pitted and peeled |
2 medium tomatoes |
1 (14 1/2 ounce) can fat-free low-sodium chicken broth |
1 cup buttermilk |
1 teaspoon ground cumin |
Directions:
1. Cube avocados. Reserve 1/2 cup.
2. Core and chop tomatoes; reserve 1/2 cup.
3. In blender, puree 2 cups cuded avocados and chicken broth, 30 sec or until smooth.
4. Transfer mixture to saucepan. Stir in buttermilk and cumin; cook 4 min or until heated through.
5. Stir 1 cup chopped tomatoes. Season with salt and pepper, if desired. Divide soup evenly among 6 bowls. Garnish with reserved avocados and tomatoes.
|
|