Name: Avocado and Tomato Soup
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: Juice of 1 lemon; 2 cups sour cream; 1 cup peeled, seeded, chopped tomatoes; Salt to taste, if desired; Tabasco sauce; Freshly ground pepper to taste; 2 to 4 avocados (about 1 pound total weight); 3½ cups Chicken Stock; 1 tablespoon flour; ½ cup finely sliced onion; 1 tablespoon butter

Preparation info

Yield:
6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2 to 4 avocados (about 1 pound total weight)
Juice of 1 lemon

Method

Peel and cut the avocados in half and remove the pits. Cut the flesh into cubes and put them in the container of a food processor. Add the lemon juice and ½ cup stock. Process until fine in texture; pour mixture into a saucepan.
Melt the butter in another saucepan and

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Avocado and Tomato Soup

Ingredients

Method

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