*  Exported from  MasterCook  Buster  *
 
                            Chilled Avocado Soup
 
 Recipe By     : The Orange County Register 8/26/98
 Serving Size  : 8    Preparation Time :
 Categories    : *Imported
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          buttermilk
    2      cups          avocado pulp  -- (about 2 ripe
                         -- avocados)
    1                    cucumber -- peeled, seeded and
                         -- coarsely chopped
    2      tablespoons   diced white onion
                         zest and juice of 1 lime -- divided use
    1      teaspoon      salt
    1      teaspoon      white pepper
    2      cups          milk
    1      cup           water
    2      tablespoons   jalapeno sauce or another smooth green
                         -- hot sauce
                         with a tangy finish
                         sour cream for garnish
 
 1.  Blend buttermilk and avocados in blender then add cucumber, onion, lime jui
 ce (reserving the zest), salt and pepper.  2.  With blender running, add milk, 
 water and hot sauce.  Chill soup.  Serve garnished with a dollop of sour cream 
 and a little lime zest.  Yield: 8 servings Nutritional information (per serving
 ): 147 calories, 10.1 grams fat, 2.7 grams saturated fat, 10 milligrams cholest
 erol, 128 milligrams sodium, 62 percent calories from fat Source: “The Great Ho
 t Sauce Book” by Jennifer Trainer Thompson (Ten Speed Press, $14.95)
 
 Formatted by Pam <berick@jps.net> with MC Buster 9/4/98
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