Serves: 6
Total Calories: 68
1. Place avocados and green onions in a food processor bowl or blender container. Cover and process or blend until smooth.
2. Dissolve bouillon granules in hot water in a small saucepan or bowl. With motor of processor or blender running, slowly add bouillon. Add sour cream, lemon juice, salt, and hot pepper sauce and process or blend 1 1/2 to 2 minutes or until thick and smooth. Cover and chill at least 2 hours.
3. Garnish each serving with tomato and bacon.
This Avocado Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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