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4 cups lower-sodium chicken broth
1 ripe avocado
1 cup peeled, seeded and chopped cucumber
1/2 cup each: chopped chives, parsley, basil and dill
1 cup plain yogurt
1/4 teaspoon salt
Coarsely ground black pepper
1/4 cup, plus 2 tablespoons, sour cream divided
2 tablespoons chopped chives for garnish
Instructions
1 ripe avocado
1 cup peeled, seeded and chopped cucumber
1/2 cup each: chopped chives, parsley, basil and dill
1 cup plain yogurt
1/4 teaspoon salt
Coarsely ground black pepper
1/4 cup, plus 2 tablespoons, sour cream divided
2 tablespoons chopped chives for garnish
1. Place chicken broth, avocado, cucumber, herbs, yogurt, salt and pepper in blender or food processor. Purée until creamy. Chill.
2. Serve in chilled soup bowls. Garnish each with 1 tablespoon sour cream and 1 teaspoon chopped chives. Serves 6.
Nutritional Information
2. Serve in chilled soup bowls. Garnish each with 1 tablespoon sour cream and 1 teaspoon chopped chives. Serves 6.
Per serving: 130 calories, 8g fat, 25mg chol., 5g prot., 9g carbs., 3g fiber, 540mg sodium.
