Avocado And Smoked Salmon Soup Recipe

1. 1

   Peel and pit the avocados and in a blender blend them with the lemon juice, the lowfat sour cream, 3 c. of the broth, and the Tabasco till the mix is smooth, adding sufficient of the remaining 1/2 c. broth to thin the mix to the desired consistency.

2. 2

   Transfer the soup to a bowl, season it with salt and pepper, and refrigerateit, its surface covered with plastic wrap, for 1 hour, or possibly till it is cool.

3. 3

   (The soup will discolor if

4. 4

   kept for more than 6 hrs.)

5. 5

   Stir half the salmon, minced, into the soup,

6. 6

   divide the soup among chilled bowls, and garnish it with the remaining salmon, cut into strips.

* Per serving · 4 servings · Values may vary.

No additional tips available.