Chilled Avocado Soup

by Rachael Ray Show Staff 9:00 AM, May 11, 2015

Rachael Ray Show

Aired May 11, 2015

Serves 8

2 medium ripe avocados - halved, seeded and peeled
1/2 cup snipped fresh cilantro
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon onion powder
Dash ground white pepper
1 (14 ounce) can reduced sodium chicken broth
1 cup LACTAID® Reduced Fat Milk
Lemon slices (optional)



Place avocados, cilantro, lemon juice, salt, onion powder, and white pepper in a blender container or food processor bowl. Add chicken broth; cover and blend or process until smooth. Transfer to a glass bowl. Stir in 1 cup LACTAID® Reduced Fat Milk. Cover and refrigerate for at least 3 hours or up to 8 hours.

Stir before serving. Season to taste with additional salt and white pepper. If necessary, stir in additional LACTAID® Reduced Fat Milk to reach desired consistency. Garnish with lemon slices, if desired.

From: Makers of LACTAID® Brand Products

Fresh cilantro and lemon juice blend perfectly with avocados in this chilled appetizer soup. For best flavor, be sure to use ripe avocados.

Prep Time: 20 Minutes
Total Time: 3 Hours 20 Minutes