Creamy Cold Avocado Yogurt Soup
From: Grand-Mamie, Quebec, Canada
Comments: Refrigeration time : 2 to 3 hours.
Servings: 4
IngredientsPreparation
  • 2 or 3 avocados, according to their size, peeled and stoned
  • 2 tablespoons [30 mL] freshly squeezed lemon juice
  • 3 cups [750 mL] lean chicken broth
  • 1 cup [250 mL] plain yogurt
  • 1/4 cup [60 mL] freshly squeezed lime juice
  • Salt and pepper, to taste
  • Freshly minced chives, to taste
  • Finely dice approximately 1/4 cup [60 mL] avocado meat.
  • Transfer avocado dices into a small bowl; sprinkle with lemon juice.
  • Stir well; reserve, refrigerated.
  • Transfer remaining avocado meat, grossly cut, into a food processor or a blender.
  • Pour in chicken broth, yogurt and lime juice; salt and pepper.
  • Puree until smooth.
  • Refrigerate for 2 to 3 hours.
  • Just before serving, pour soup into 4 cooled individual bowls.
  • Decorate with reserved avocado dices and minced chives.