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2 ripe avocados
1 teaspoon lemon juice
1 cup light cream
2 cans (6 1/2 or 7 oz) tuna in vegetable oil
1 pint chicken broth
2 teaspoons chopped onion
1/2 teaspoon salt
1/2 teaspoon hot sauce (optional)
Paprika or crumbled corn chips
Peel avocados, removing pits.
Cut into pieces and place in blender.
Add lemon juice and cream. Cover and
process at low speed until smooth.
Turn into large bowl.
Place tuna, chicken broth, onion, salt and
hot sauce in blender, cover and process
at low speed until smooth.
Stir into avocado mixture.
Chill thoroughly. Serve in small chilled
soup bowls with a dash of paprika or
crumbled corn chips.
Serves 10.
Source: Rome, GA - News-Tribune newspaper, Apr 24, 1974
1 teaspoon lemon juice
1 cup light cream
2 cans (6 1/2 or 7 oz) tuna in vegetable oil
1 pint chicken broth
2 teaspoons chopped onion
1/2 teaspoon salt
1/2 teaspoon hot sauce (optional)
Paprika or crumbled corn chips
Peel avocados, removing pits.
Cut into pieces and place in blender.
Add lemon juice and cream. Cover and
process at low speed until smooth.
Turn into large bowl.
Place tuna, chicken broth, onion, salt and
hot sauce in blender, cover and process
at low speed until smooth.
Stir into avocado mixture.
Chill thoroughly. Serve in small chilled
soup bowls with a dash of paprika or
crumbled corn chips.
Serves 10.
Source: Rome, GA - News-Tribune newspaper, Apr 24, 1974
