Chilled Avocado Soup

Name: Chilled Avocado Soup
Prep time: 10 min
Total time: 10 min
Yield: 3 cups.
Cuisine: Mexican Recipes, Mexican Soups
Ingredients: 1 medium ripe avocado, peeled, halved and pitted; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1/2 cup reduced-fat sour cream; 1 green onion, chopped; 1-1/2 teaspoons minced fresh cilantro; 1/8 teaspoon salt; 1/8 teaspoon ground cumin; Dash cayenne pepper; Dash pepper

No cooking necessary for this rich and creamy soup with a kick. I like to line the bowl with crumbled corn chips and pour the soup on top.—Edith Herring, Grand Cane, Louisiana

Ingredients

1 medium ripe avocado, peeled, halved and pitted
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 green onion, chopped
1-1/2 teaspoons minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon ground cumin
Dash cayenne pepper
Dash pepper

Directions

Place avocado in a blender, cover and process until smooth. While processing, gradually add broth; process until smooth. Add the remaining ingredients; cover and process until blended. Refrigerate for 1 hour or until chilled.