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Avocado Soup

Makes: 6 servings Yield: 6 side-dish servings
Prep 20 mins Chill 1 hr to 24 hrs
Avocado Soup
  • 2  medium ripe avocados, halved, seeded, peeled, and cut up
  • 1/2  cup  peeled, chopped cucumber
  • 1/3  cup  chopped onion (1 small)
  • 1/4  cup  shredded carrot
  • 1  clove garlic, minced
  • 2 14  ounce can  reduced-sodium chicken broth
  •  several dashes bottled hot pepper sauce
  • 1 1/2  teaspoons  paprika
  • 1/3  cup  bottle salsa (optional)

1. In a blender or food processor, combine avocados, cucumber, onion, carrot, garlic, and 1 can of the chicken broth. Cover and blend or process until almost smooth.

2. Add remaining chicken broth and bottled hot pepper sauce. Cover and blend or process until smooth. Pour soup into a bowl. Cover surface with plastic wrap and chill for 1 to 24 hours.

3. To serve, ladle soup into chilled soup cups. Sprinkle each serving with paprika. If desired, top with salsa.

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