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Chilled Cream of Avocado Soup

Cooking With Rania - "Great Springtime Recipes"
KDKA Pittsburgh Today Live 4/25/2012

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Chilled Cream of Avocado Soup

INGREDIENTS

4 avocados
4 to 5 cups vegetable broth
1 teaspoon chili powder
½ teaspoon ground coriander
3 tablespoons fresh squeezed lime juice
2 cups Fage (Greek style) yogurt
Coarse salt and ground white pepper to taste

Garnish:
1 red bell pepper – diced
Jumbo lump crabmeat

DIRECTIONS

Cut each avocado in half from top to bottom, following the contour of the pit in the center. Remove the pit and scoop out the avocado.

Puree the avocado in a food processor with 4 cups of the broth, the chili powder, lime juice and yogurt until very smooth. If the soup appears to be too thick, add more broth to correct the consistency. Transfer to a bowl, cover and chill in the freezer for 30 minutes.

Adjust the seasoning to taste. Garnish the soup with the diced red pepper and a spoonful of the crabmeat.

Serves: 8