How to Make Chilled Avocado Soup
Lauren Smith, web editor for Every Day with Rachael Ray, shows you how to make the Chilled Avocado Soup from the July/August 2014 issue of the magazine--a 6-ingredient, 3-step simple soup.
[MUSIC] Today, I'm gonna show you how to make the chilled avocado soup, from the July, August issue of Everyday With Rachel Ray magazine. The ingredients you'll need includes, two cups avocado, diced, one and a half cups tomatillo salsa, my grocery store didn't have any, so I used green chiles. One-fourth cup chopped cilantro, one-fourth cup sour cream, three scallions, chopped, two radishes, thinly sliced or chopped. Next you're gonna throw everything into a food processor or a blender, and puree it. You should add water to the desired thickness. I added about a cup of water. And stir afterwards to make sure it's the right thickness for your preference. Once you're done, you can put it into separate serving bowls, and top it with your sliced or diced radishes. And voilà! Enjoy. [MUSIC]
This Week's Top Videos Quick and Easy Craft: Egg Carton Napkin Rings Easy Easter-Egg Dye Idea: Use Rubber Cement Breakfast from your Slow Cooker: Slow-Toasted Granola Recipe Eat These Foods to Live Longer Fit for Love: Sarah and Leonard Are You Cleaning It Wrong? 5 Baby Items You Can Live Without 7 Foods to Lower Your Blood Pressure