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Avocado Shooters Recipe

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This recipe for Avocado Shooters, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ron and Chris Overberg
Added: Tuesday, January 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium size ripe but firm avocado
1 cup sour cream
1 cup chicken broth
1/3 cup packed parsley or cilantro leaves(no stems)
Juice from 1 lime
1/2 tsp salt
1 cup prepared gazpacho, or 1/2 cup each diced tomato and peeled, diced cucumber

Directions:
Directions:
Halve and peel avocado. If it has lots of dark spots, you may need to use 1 1/2 avocados.
Put avocado pieces and sour cream in blender jar. Blend until smooth. Add chicken broth, parsley or cilantro, lime juice and salt, and blend again. The parsley/cilantro will give the soup a nice bright color. Adjust salt to taste. The soup can be made 3-4 hrs in advance and refrigerated. It tends to lose its bright green color in 12 hrs. It will also tend to thicken after 3 or 4 hrs;
just thin it with a little half-and-half
Serve in shot glasses or small glasses. Fill glasses a little more than halfway. Top with a few spoonfuls of gazpacho or tomato-cucumber garnish. chill up to 1 hr.

Number Of Servings:
Number Of Servings:
2 1/2 cups -12 shooters or 6 small servings
Preparation Time:
Preparation Time:
less than one hour
Personal Notes:
Personal Notes:
We also like it fresh made, and without topping.
Very refreshing and different!

 

 

 

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