2 ripe avocados
1 (14 oz.) can chicken broth
1 small (6 to 7 oz.) can
dash or pinch of curry
Mix all ingredients in a blender (on "high") until
smooth and creamy. Serve at once or refrigerate until well
chilled and serve.
Note: If you increase the number of avocados, the soup
will be thick enough to use as a dip. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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