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