2 cups buttermilk
2 cups avocado pulp — (about 2 ripe
— avocados) 1 cucumber — peeled, seeded and
— coarsely chopped 2 tablespoons diced white onion
zest and juice of 1 lime — divided use 1 teaspoon salt
1 teaspoon white pepper
2 cups milk
1 cup water
2 tablespoons jalapeno sauce or another smooth green
— hot sauce with a tangy finish sour cream for garnish
1. Blend buttermilk and avocados in blender then add cucumber, onion, lime jui ce (reserving the zest), salt and pepper. 2. With blender running, add milk, water and hot sauce. Chill soup. Serve garnished with a dollop of sour cream serving ): 147 calories, 10.1 grams fat, 2.7 grams saturated fat, 10 milligrams cholest erol, 128 milligrams sodium, 62 percent calories from fat Source: “The Great Ho t Sauce Book” by Jennifer Trainer Thompson (Ten Speed Press, $14.95)
Formatted by Pam <berick@jps.net> with MC Buster 9/4/98