Craig Claiborne

Avocado and Tomato Soup

Preparation info
  • Yield:

    6

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
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

  1. 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.
  2. Melt the butter in another saucepan and