• 2 large ripe avocados
  • 1 lime
  • 4 scallions
  • 1 (5-ounce)bag baby spinach
  • 2 1/2 cups chilled chicken or vegetable broth; more if needed
  • Tabasco to taste
  • dash of Worcestershire sauce
  • salt and pepper to taste
  1. Halve, pit, peal and coarsely chop the avocados. Place in a bowl and squeeze the juice form the lime over them. Toss to coat. Snip the scallions into short segments into the same bowl.
  2. Reserve a few spinach leaves for garnish. Combine the remainder with the avocado mixture and, in batches, puree in a food processor. Scrape out the puree into a bowl and whisk in enough broth to get a runny buy thick consistency. Season to taste with Tabasco and Worcestershire sauce, salt and pepper.
  3. Pour the soup into individual bowls, and a few ice cubes if you like. Snip slivers of the reserved spinach leaves on top for garnish.
  4. Serve with toasted French bread spread with Boursin or other cream cheese.

Per serving (Without the bread and cheese): 106 calories, 6 g carbohydrates, 4 g protein, 8 g fat