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Avocado Soup

2 ripe, soft avocados, pitted, peeled
1 tsp. lemon juice
1 c. cold chicken broth
1 c. light cream
1/2 c. plain yogurt
1/2 c. dry white wine
Salt to taste


Set aside few thin avocado slices brushed with lemon juice to use as garnish. Place remaining avocado in food processor or blender; blend until smooth. Add remaining ingredients; blend until smooth. Serve very cold; garnish with reserved avocado slices. Yield: about 4 cups.


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