2 large ripe avocados
4-5 cups vegetable broth
Juice of 1 lime
½ teaspoon chili powder
½ teaspoon ground coriander
1 cup Cabot Plain Greek Yogurt
Salt and freshly ground white pepper to taste
2 ripe plum tomatoes, peeled, seeded and diced (optional)
2 corn tortillas, cut into strips and fried until crisp (optional)
COMBINE avocado flesh with 4 cups of broth, lime juice, chili powder and coriander in food processor and process until very smooth. Add additional broth if soup is too thick.
REFRIGERATE soup and serving bowls until well chilled.
BLEND in yogurt just before serving, and season with salt and white pepper. Top with tomatoes and tortilla strips if desired.
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