avocado yogurt soup

 

 

  • 3 avocados
  • 1 jalapeno*
  • 1/2 large onion
  • juice of 1 lemon
  • 1 tsp sugar
  • 2 cups chicken broth
  • 1 cup lowfat plain yogurt
  • 1 cup 1% milk

 

chunk avocado and dice jalapeno and onion. puree in food processor with lemon juice, sugar, 1 cup chicken stock, and healthy dashes of freshly cracked sea salt and pepper. add remaining cup of stock, yogurt and milk each separately, pureeing again between. chill for 2-3 hours and serve very cold. 

i garnished with sliced avocado and black beluga lentils (which were fully cooked and chilled) only because i was using them in the rest of the meal – you can garnish with whatever you like, or no garnish!

*the recipe called for one jalapeno. i should have known, we would definitely have liked one more, possibly two. you could taste it, but just barely. not enough where there was any zing, which might have been good. 

click here for the original recipe – i followed it pretty close, but switched out the heavy cream for milk and yogurt – which I think made a pretty remarkable difference. i think it would have been way too rich with cream, and not as light and fresh tasting as this was.

 

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