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Cool avocado soup
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| PREP TIME20 MINUTESSERVINGS4 BOWLS INGREDIENTS | |
| 2 | avocados, pitted and peeled |
| 1/2 English cucumber, peeled and chopped | |
| 4 | scallions, green parts only, coarsely chopped |
| 2 cups | low-sodium chicken broth or vegetable broth |
| Juice of 1 | lime |
| 1/3 cup | packed cilantro or parsley leaves and thin stems |
| 1 | jalapeño pepper, seeded and coarsely chopped |
| 1 clove | garlic, coarsely chopped |
| 1/8 teaspoon | ground cumin |
| 1/8 teaspoon | paprika |
| 1/2 teaspoon | salt |
| 4 slices | Panera Bread Tomato Basil Bread, toasted and cut into wedges |
Cilantro sprigs (optional)
DIRECTIONS
1. Puree everything but the bread in a blender until very smooth, 2 to 3 minutes, stopping to scrape down sides once or twice. Cover tightly with the blender lid and refrigerate for at least 2 hours or up to 6 hours.
2. Puree again just before serving, adding a little cold water if necessary to thin the soup. Serve with the Panera Bread Tomato Basil toast and garnish with cilantro.
TIP: Serve as shooters for a party! Pour the soup into 12 tall, narrow shot glasses or champagne flutes, and garnish with a sprinkle of paprika.
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