Avocado soup

http://eating.health.com/2008/05/08/avocado-soup/#more-382

I found this link through an ad at Mallika's http://www.quickindiancooking.com blog.

Instead of the whole milk in the recipe here, I'd use evaporated milk (fatfree and creates a wonderful consistency for your soup!!). Alternatvely, use skim milk and some corn starch for thickening.

I copy paste the link here:

This recipe makes a flavorful, smooth-textured soup; serve with toasted 100% whole wheat bread.

Makes 4 servings
Prep: 15 minutes

Ingredients:
2 ripe peeled avocados
1 1/2 cups vegetable broth
1 (4-ounce) can or jar chopped green chiles
1/2 cup whole milk (healthier alternative: replace with canned fatfree EVAPORATED MILK, or, skim milk plus a little corn starch (1 tsp) thrown in to thicken)
1 tablespoon lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro and/or crushed tortilla chips for garnish

I am a bit concerned there's lime juice and milk going together here. We'll see how that goes.

Instructions:
1. Cut the avocados in half, and remove the pits.

2. Spoon avocado into a blender, add the remaining ingredients (except garnish), and puree until creamy. Chill the soup for up to 2 hours before serving, or serve immediately. Cover leftovers with plastic wrap, refrigerate, and use within 2 days. (serving size: 1 cup)

Nutrition:
CALORIES 194; FAT 16g (sat 3g,mono 10g,poly 2g); PROTEIN 3g; CHOLESTEROL 3mg; CALCIUM 58mg; SODIUM 396mg; FIBER 7g; IRON 1mg; CARBOHYDRATE 14g

(This recipe, credit Mallika of quickindiancooking, and eating.health.com)