Avocado Soup is SOOO GOOOD! I just made it this morning out of The Encyclopedia of Creative Cooking. Here's the recipe:
2 ripe, soft avocados, pitted and peeled
1 tsp lemon juice
1 cup cold chicken broth
1 cup light cream (I used half and half)
1/2 cup plain yogurt
1/2 cup dry white wine (I used home-juiced white grape juice)
Salt to taste
Set aside a few thin avocado slices brushed with lemon juice to use as garnish. Place remaining avocado in food processor or blender; blend until smooth. Add remaining ingredients; blend until smooth. Serve very cold; garnish with reserved avocado slices. Yield about 4 cups.
Be sure to eat it within 2-4 days if not by the end of the meal. After 2 days, the avocados start to brown and look less appetizing.
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