Vegetarian Southwest: Chilled Avocado Soup

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<mx2 source= " MasterCook 5.0 " date= " September 12, 2000 " >

<Summ>

<Nam>

Chilled Avocado Soup

</Nam></Summ>

<RcpE name= " Chilled Avocado Soup " author= " Chef Reed Groban, Las Ventanas

Scottsdale Princess Resort, Scottsdale, Arizona " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Chilled Avocado Soup

 

Recipe By :Chef Reed Groban, Las Ventanas Scottsdale Princess Resort, S

Serving Size : 6 Preparation Time :0:00

Categories : lacto soups & stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 jalapeno -- seeded and finely ch

1 teaspoon finely chopped garlic

1/3 cup finely chopped cilantro leaves

2 scallions -- finely chopped

juice of two limes

1 teaspoon salt

1 teaspoon ground cumin

3 avocados -- skinned and seeded

2 cups low-fat plain yogurt -- plus 8 tablespoons f

2 cups v-8 or tomato juice

approximately 2 cups cold water

fresh cilantro leaves for garnish

chopped tomatoes for garnish

 

In a food processor bowl, combine jalapeno, garlic, cilantro, scallions, lime

juice, salt, cumin, and avocados. Process ingreients at high speed until the

consistency of a smooth paste. Continue Dcssing on high speed, adding 2 cups of

the yogurt, the V-8 juice, and much water as needed to produce a medium-thick

consistency. Chill 4 hours before serving.

 

To serve, pour soup into bowls, garnishing with a dollop of yogurt, cilantro

leaves, and chopped tomatoes.

 

Serves 6 to 8.

 

Cuisine:

" Southwestern "

Source:

" Vegetarian Southwest - Lon Walters "

S(Formatted by):

" Nancy Braswell "

Copyright:

" 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 165 Calories (kcal); 15g Total Fat; (77% calories from fat); 2g

Protein; 8g Carbohydrate; 0mg Cholesterol; 367mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : Quick and easy, this is a thick soup. It can be served warm if desired.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Lacto

</CatT>

<CatT>

Soups & amp; Stews

</CatT>

</CatS>

<IngR name= " jalapeno " qty= " 1 " >

<IPrp>

seeded and finely chopped

</IPrp>

</IngR>

<IngR name= " finely chopped garlic " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " finely chopped cilantro leaves " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " scallions " qty= " 2 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " juice of two limes " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " ground cumin " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " avocados " qty= " 3 " >

<IPrp>

skinned and seeded

</IPrp>

</IngR>

<IngR name= " low-fat plain yogurt " unit= " cups " qty= " 2 " >

<IPrp>

plus 8 tablespoons for garnish

</IPrp>

</IngR>

<IngR name= " v-8 or tomato juice " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " approximately 2 cups cold water " ></IngR>

<IngR name= " fresh cilantro leaves for garnish " ></IngR>

<IngR name= " chopped tomatoes for garnish " ></IngR>

<DirS>

<DirT>

In a food processor bowl, combine jalapeno, garlic, cilantro, scallions, lime

juice, salt, cumin, and avocados. Process ingreients at high speed until the

consistency of a smooth paste. Continue Dcssing on high speed, adding 2 cups of

the yogurt, the V-8 juice, and much water as needed to produce a medium-thick

consistency. Chill 4 hours before serving.

</DirT>

<DirT>

To serve, pour soup into bowls, garnishing with a dollop of yogurt, cilantro

leaves, and chopped tomatoes.

</DirT>

<DirT>

Serves 6 to 8.

</DirT>

</DirS>

<Natn>

Southwestern

</Natn>

<Srce>

Vegetarian Southwest - Lon Walters

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell " />

<CpyR>

1998

</CpyR>

<Note>

Quick and easy, this is a thick soup. It can be served warm if desired.

</Note>

</RcpE></mx2>