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60
4 cups (1 liter) reduced-sodium
chicken broth, chilled
1
⁄2
cup (125 ml) sour cream or
plain yogurt
1
⁄
4 cup (60 ml) fresh lime juice
2 medium ripe avocados,
peeled, pitted, and cut into
quarters
1 tablespoon (15 ml) fresh dill
or 1 teaspoon (5 ml) dried dill
1
⁄2 teaspoon (2 ml) salt
1
⁄4 teaspoon (1 ml) black pepper
CHEF’S BLENDER
Place ingredients in blender jar. Cover and blend at Low 20 to 25 seconds, or until smooth.
Refrigerate 2 to 3 hours, or until well chilled.
BAR BLENDER
Place ingredients in blender jar. Cover and blend at Pulse 2 times, about 10 seconds each
time, or until smooth. Refrigerate 2 to 3 hours, or until well chilled.
Yield: 6 servings (1 cup [250] per serving).
Per Serving: About 160 cal, 4 g pro, 8 g carb, 13 g total fat, 4.5 g sat fat,
15 mg chol, 280 mg sod.
AVOCADO LIME SOUP