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Add a photoServings: 8
Ingredients
- 3 c. chicken stock or possibly broth
- 2 x scallions, minced
- 3 x very ripe avocados, peeled, pitted and mashed with a fork
- 1 x cucumber, peeled, seeded, and minced
- 3 c. half and half
- 1 c. lowfat sour cream
- 2 Tbsp. fresh lemon juice to taste white pepper to taste snipped fresh dill to garnish
Directions
- Heat stock with scallions till warm. Remove pan from heat and stir in the avocado and cucumber. In blender, puree mix in batches and transfer to large bowl. Stir in the half and half, lowfat sour cream, lemon juice, white pepper, and salt to taste. Chill, covered for at least 1 hour.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 210 | 79% |
| Total Fat 23.71g | 30% |
| Saturated Fat 10.92g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 205mg | 9% |
| Potassium 516mg | 15% |
| Total Carbs 10.42g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 1.92g | 1% |
| Protein 5.38g | 9% |
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