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* Avocado Soup
* Tomato Rice Salad with Avocado and Corn

Avocado Soup
Chile

Makes 4 servings

 1 tablespoon olive oil
 1 small red onion, chopped
 1 clove garlic, chopped
 2 teaspoons chopped fresh ginger
 1 large ripe avocado, or 2 small avocados, peeled, pit removed
 1 tablespoon fresh lemon juice
 1 cucumber, peeled, seeded, and diced
 2 tablespoons chopped fresh chives
 1+1/2 cups chicken broth, chilled
 1/3 cup nonfat sour cream
 1/2 teaspoon salt
 1 tomato, seeded and chopped, as a garnish

1. In a sauté pan over medium heat, heat the olive oil. Add the onion, and
cook for 2 minutes. Add the garlic and ginger and cook, stirring, for
another minute. Remove from the heat and set aside.

2. Chop the avocado and place the meat in a bowl and toss with the lemon
juice. In a food processor, puree the avocado and cucumber until smooth. Add
the sautéed onion mixture and the chives and process again.

3. Transfer the avocado mixture to a large bowl. Stir in the chicken broth
and sour cream until smooth. Season with salt. Chill the soup thoroughly in
the refrigerator.

4. Serve, garnished with the chopped tomatoes.

Copyright 1995 Acorn Associates, Ltd.

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Tomato Rice Salad With Avocado And Corn
Chile

Makes 4 servings

 1 ripe medium tomato, cored and cut into wedges
 1 cup cooked corn or thawed frozen corn
 2 cups cooked rice, at room temperature
 1 small ripe avocado, peeled and cut into cubes
 1 teaspoon fresh lemon juice

For the Dressing:
 2 tablespoons fresh lemon juice
 1 teaspoon salt
 2 cloves garlic, minced
 2 teaspoons chopped fresh ginger
 1 tablespoon chopped fresh mint or parsley
 6 tablespoon olive or vegetable oil

1. In a bowl, combine the tomato, corn, and rice. In a second bowl, toss the
avocado in the lemon juice, then add to the other ingredients.

2. To make the dressing: In a third bowl, combine the lemon juice, salt,
garlic, ginger, and mint or parsley. Slowly whisk in the oil.

3. Pour the dressing over the vegetables and rice, and toss gently.

Copyright 1995 Acorn Associates, Ltd.






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