The Lovely Amiga's Cool Avocado Soup

This is a luscious summer soup brought to you by one lovely Amiga I met in a cantina while prospecting for silver in the lost mountains of Sherwood Forest. If you go north of Sherwood, there is a small mountain range that always seem to elude the most serious prospector. A small band of caballeros settled there in the mid 1800s, escaping the religious fever that was enslaving their people. A descendant of one of the original settlers informed me (while she kept pouring the tequila) that she was privy to a very special avocado soup recipe that would make a man out of me and never want to leave her, after all that tequila, of course I believed her. When I awoke the next morning, the cantina was empty, as was my wallet, but the recipe was pinned to my shirt.


4 ripe avocados, pitted and peeled
Juice from 1 lemon
3 cups low-fat plain yogurt
3 cups low-salt chicken broth
5 large basil leaves, chopped
¼ tp. ground black pepper
¼ tp. salt


Set aside half of one of the avocados and place in a small bowl-sprinkle w/ 1 Tb. of the lemon juice, cover, and set aside. Coarsely chop the remaining avocados and place in a large bowl-add the remaining lemon juice and toss. Add the rest of ingredients and stir well, then process in blender or food processor until fairly smooth (a bit of texture should remain). Place in a bowl and cover, then chill 2 hours. Before serving, dice the remaining avocado half and divide among the soup bowls; garnish with extra basil if desired. Serves 6 to 8.




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