2 avocados, pitted and peeled1/2 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)
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.
343 calories, 9 g protein, 41 g carbohydrates, 17 g fat, 2 mg cholesterol, 693 mg sodium, 8 g dietary fiber