Ingredients:
2 1/2 large ripe Hass avocadoes, peeled and pitted
3 cups chicken stock ( OR canned low-salt chicken broth)
1 tablespoon fresh lime juice
2/3 cup plain yogurt
1/3 cup sour cream ( I use light)
1 large tomatoes, peeled and seeded
1/4 cup chopped fresh cilantro
salt
Tabasco sauce or hot sauce, for serving
Directions:
In a blender or a food processor, combine 2 of the avocados, the stock or broth, lime juice, yogurt, and sour cream. Blend until smooth.
Add the tomato and cilantro. Pulse until the tomato is coarsely chopped, not puree.
Pour into a bowl and season with salt. Coarsely chop the remaining avocado half and stir into the soup. Refrigerate for at least 2 hours. Ladle into bowls and serve with a dash of hot sauce.
Servings: 6
Time preparation: 20 min.
Time total: 20 min.