avocado-and-smoked-salmon-soup-12175.json

{
    "directions": [
        "Peel and pit the avocados and in a blender blend them with the lemon juice, the sour cream, 3 cups of the broth, and the Tabasco until the mixture is smooth, adding enough of the remaining 1/2 cup broth to thin the mixture to the desired consistency. Transfer the soup to a bowl, season it with salt and pepper, and chill it, its surface covered with plastic wrap, for 1 hour, or until it is cold. (The soup will discolor if kept for more than 6 hours.) Stir half the salmon, chopped, into the soup, divide the soup among chilled bowls, and garnish it with the remaining salmon, cut into strips."
    ],
    "ingredients": [
        "2 avocados (preferable California)",
        "2 tablespoons fresh lemon juice",
        "1/2 cup sour cream",
        "3 to 3 1/2 cups chicken broth",
        "1/4 teaspoon Tabasco",
        "2 ounces smoked salmon"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Dairy",
        "Fish",
        "Quick & Easy",
        "Avocado",
        "Summer",
        "Chill",
        "Gourmet"
    ],
    "title": "Avocado and Smoked Salmon Soup",
    "url": "http://www.epicurious.com/recipes/food/views/avocado-and-smoked-salmon-soup-12175"
}