Creamy Chilled Avocado Soup
This is a perfect summer starter or a light lunch with a nice pink shrimp or chunk of crabmeat floated on top.
Serves: 4Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy
- 2 ripe avocados
- 2 Tbsp. lime juice
- 1 cup frozen lima beans, thawed
- ½ cup chopped sweet onion
- 1 clove garlic, minced
- ¼ tsp. Tabasco sauce
- ⅛ tsp. white pepper
- 2½ cups vegetable stock
- 1 cup plain yogurt
- Peel avocados and chop coarsely; place in blender or food processor. Sprinkle with lime juice. Add all remaining ingredients, cover, and blend or process until soup is smooth.
- Place in medium-size bowl and place plastic wrap directly on the surface of the soup. Cover and chill for 2 hours before serving.