* Exported from MasterCook *

AVOCADO AND ZUCCHINI SOUP

Recipe By :The AUSSIE LC GOURMET
Serving Size : 6 Preparation Time :0:25
Categories : 5-10G Low Carb Soup Vegie Egg Cheese


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt chicken stock
1/2 kg zucchini -- sliced
2 lg avocados -- very ripe
1/2 cup yogurt
3 tbsp lemon juice
2 tsp Worcestershire sauce
1/2 tsp ground coriander
salt and freshly ground black pepper -- to taste
1/2 tsp splenda
1 dash tabasco sauce
1 cup tomato -- chopped and seeded

Place the stock in a saucepan. Add zucchini and simmer until very soft, about I 0 minutes. Remove zucchini from pan with a slotted spoon. Reserve the stock. Puree zucchini with peeled and stoned avocados in a food processor. Whisk this puree, yoghurt, lemon juice, Worcestershire sauce, coriander, salt, sugar and Tabasco into stock. Heat through but do not boil. Spoon into soup bowls and garnish with chopped tomato.
Serves 6.



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Per Serving (excluding unknown items): 156 Calories; 11g Fat (62.7% calories from fat); 4g Protein; 11g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 1470mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 4826 0 0 0

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