Layered Avocado and Tomato Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Very pretty in simple clear glasses for summertime. It's a lightened up version. Ingredients:
2 large avocados, peeled and pitted |
3/4 cup chicken broth, reduced sodium |
1/4 cup light sour cream |
1 (10 3/4 ounce) can condensed tomato soup |
3/4 cup fat-free buttermilk |
1/4 cup chopped cucumber |
1/4 cup choped fresh tomato |
2 tablespoons chopped fresh basil |
1 tablespoon red wine vinegar |
Directions:
1. In a medium bowl, mash avocados. Add chicken broth and sour cream, stirring until smooth. Set aside.
2. In another medium bowl, stir together tomato soup and buttermilk until smooth. Set aside.
3. In a small bowl, combine chopped cucumbers, tomatoes, basil and the vinegar.
4. Into 4 stemless wineglasses, evenly spoon avocado mixture. Top with tomato soup mixture. Arrange cucumber-tomato mixture in center of soup.
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