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Tex Mex
Soup & Stews
Avocado Soup & Stew

Granny's Cool Avocado Potato Pepper Soup

2 tbl extra-virgin olive oil
1/2 cup finely-chopped onions
1 med garlic clove minced
4 med green onions, white part only thinly sliced
1/2 tsp ground cumin
1/8 tsp cayenne
1/2 tsp salt
2 med white potatoes peeled, and
    cut into 3/4" cubes
1 can vegetable or chicken broth - (14 1/2 oz) plus enough
    water to equal 4 cups
2 x avocados peeled, cubed
3 tbl fresh lime juice
3/4 cup plain low-fat or nonfat yogurt
2 tbl chopped fresh cilantro divided
1/4 cup minced sweet bell pepper

 Method :
In a medium pot, heat the olive oil over medium heat. Add onions, garlic and green onions; saute until soft, about 5 minutes. Add the cumin, cayenne and salt; stir 30 seconds. Then add the potatoes, stirring to coat. Add the broth-water combination. Bring to a boil, reduce the heat, cover and simmer 20 minutes, or until the potatoes are very soft. Remove from the heat and let cool.
In a food processor or blender, puree the avocados, lime juice, yogurt and 1 tablespoon cilantro. Then add the soup and puree until very smooth. Transfer to a bowl and chill.
Just before serving, sprinkle with the remaining tablespoon cilantro and the bell pepper.
This recipe yields 6 servings.