I love this refreshing creamy cold soup on a hot summer day. This recipe makes about six servings.
INGREDIENTS
- 3 ripe avocados, halved, pitted, peeled and diced
- 2 cucumbers, peeled, seeded and diced
- 1 fresh tomato, chopped
- 1/2 cup chopped onion
- 1 (14 1/2 oz.) can chicken broth
- 1-2 tablespoons lemon or lime juice
- 1 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- Coarsely broken tortilla chips (about 12)
- cilantro (optional)
- 3 medium shrimp/serving (optional)
- sour cream (optional)
PREPARATION
Reserve 1/2 cup diced avocados for later.
Place half of the vegetable mixture (including remaining avocados) into a blender and blend until smooth. If you don’t like a super creamy texture, blend for less time.
Place in a large bowl and repeat with the remaining half.
Spoon into soup bowls.
Top each serving with crushed tortilla chips, remaining diced avocados, a sprig of cilantro (if desired) and three medium shrimp. If you don’t have shrimp, you can also garnish with a slice of cucumber.
A dollop of sour cream is also nice.
Picture found on www.alldayidreamaboutfood.com