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Chilled Avocado Soup
2 Ripe med. avocados; halved & pitted
3/4 c Buttermilk
1/2 c Plain yogurt
2 tb Fresh lime juice
1 1/2 tb Jalapeno chili; chopped & seeded
1/2 ts Chili powder
1/2 c Canned low-salt chicken broth
Chopped red onion
Scrape avocados from skin
into processor. Add buttermilk & yogurt; puree unitl smooth. Mix in
lime juic, jalapeno and chili powder. With machine running, blend in
1/2 cup broth. Season with salt and pepper. Chill soup until cold.
(Can be made 1 day ahead. Dover & keep chilled. ) Thin soup with
more broth, if desired. Spoon into bowls. Sprinkle with onion. Serves
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