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Ingredients
- 2 x avocados (preferable California)
- 2 Tbsp. fresh lemon juice
- 1/2 c. lowfat sour cream
- 3 x 1/2 c. chicken broth up to 3
- 1/4 tsp Tabasco
- 2 ounce smoked salmon
Directions
- Peel and pit the avocados and in a blender blend them with the lemon juice, the lowfat sour cream, 3 c. of the broth, and the Tabasco till the mix is smooth, adding sufficient of the remaining 1/2 c. broth to thin the mix to the desired consistency. Transfer the soup to a bowl, season it with salt and pepper, and refrigerateit, its surface covered with plastic wrap, for 1 hour, or possibly till it is cool. (The soup will discolor if
- kept for more than 6 hrs.) Stir half the salmon, minced, into the soup,
- divide the soup among chilled bowls, and garnish it with the remaining salmon, cut into strips.
- Makes about 5 c., serving 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 829g | |
| Calories 808 | |
| Calories from Fat 630 | 78% |
| Total Fat 70.53g | 88% |
| Saturated Fat 20.87g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 706mg | 29% |
| Potassium 2009mg | 57% |
| Total Carbs 30.57g | 8% |
| Dietary Fiber 19.8g | 66% |
| Sugars 6.55g | 4% |
| Protein 23.06g | 37% |
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