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Avocado Soup With Tomato Salsa




Source of Recipe


The Rest of the Best and More: Recipes From the Best of Bridge Series, Volume 2


List of Ingredients




SOUP:

2 ripe avocados

4 cups chicken stock

2 tbsp lemon juice

2 tbsp chopped chives

1/2 tsp chili powder

1/2 tsp or more salt

SALSA:

1 large tomato, peeled, seeded, finely chopped

1/4 English cucumber, peeled, finely chopped

1 small jalapeño, seeded, finely chopped

1 small clove garlic, minced

1 tbsp finely chopped cilantro

1 tsp lemon juice

Salt to taste

TOPPING:

4 to 6 tbsp sour cream

Recipe



For soup, scoop avocado flesh into blender. Add 1 cup stock. Blend. Add lemon juice, chives, chili powder and 1/2 tsp salt. Blend until smooth. Blend or stir in remaining stock. Chill in fridge. Adjust salt.

For salsa, stir together ingredients in small bowl. Refrigerate. (Makes about 1-1/2 cups.)

To serve, ladle soup into 4 to 6 bowls. Dollop about 1 tablespoon sour cream on top of each serving. Top each serving with 2 to 4 tablespoons salsa. (You may have some left over.)

Makes 4 to 6 servings.