4 Cups Chicken broth
1 lb. Zucchini finely sliced
2 Large, ripe avocados, peeled and seeded
1/2 Cup plain yogurt
3 Tablespoons Lemon juice
2 Teaspoons Worcestershire sauce
3/4 Teaspoon ground coriander
Salt
1/2 Teaspoon sugar
Dash of Tabasco
1 Cup tomatoes seeded and chopped
In saucepan heat chicken broth. Add Zucchini and simmer until very soft, 10 minutes. Remove zucchini from pan with slotted spoon and reserve cooking liquid. In food processor or blender puree zucchini with avocados.
In saucepan put the puree and stir in the yogurt, lemon juice, Worcestershire sauce, Coriander, salt, sugar, Tabasco and reserved cooking liquid. Heat thoroughly but do not boil. Spoon into soup bowls and garnish with the tomatoes.
Recipe provided by the Chilean Fresh Fruit Association
http://www.cffausa.org
