AVOCADO LIME SOUP
4cups (1 quart) reduced- sodium chicken broth, chilled
1⁄2 cup sour cream or plain yogurt
1⁄4 cup fresh lime juice
2medium ripe avocados, peeled, pitted, and cut into quarters
1tablespoon fresh dill or 1 teaspoon dried dill
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
60
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 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.
