Name: Chilled Avocado Soup
Yield: 6 to 8 portions
Ingredients: 3 cups Berta’s Chicken Stock or canned broth; 3 cups low-fat plain yogurt; 4 ripe avocados, pitted and peeled; 6 tablespoons fresh lemon juice; 4 large fresh basil leaves, slivered; Pinch of salt; ¼ teaspoon freshly ground black pepper; 4 radishes, finely chopped, for garnish; 4 large fresh basil leaves, for garnish

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A lush, creamy summer soup lightened with low- or nonfat yogurt and flavored with thin slivers of fresh basil. We’ve topped it off with crisp chopped radishes for a lively bite.

Ingredients

4 ripe avocados, pitted and peeled
6 tablespoons fresh lemon juice
3 cups

Summer
Gluten-free
Soup

Method

Set aside half of one of the avocados and place it in a small bowl. Sprinkle it with 1 tablespoon of the lemon juice, cover loosely, and refrigerate.
Coarsely chop the remaining 3½ avocados, and place them in a large bowl. Add the remaining 5 tablespoons lemon juice

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Ingredients

Method

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