ingredients
- Salt
- Tabasco sauce (optional)
- 2 small Hass avocados, peeled, pitted and coarsely chopped
- 2 green onions, cut in 1″ pieces
- 1/2 cup tomato juice
- 1 can (14 1/2 ounces) reduced sodium chicken broth
- 1 jalapeno pepper, seeded and coarsely chopped
- 1/4 cup lemon juice
- 1/2 cup cilantro leaves
prepration
In a food processor, pulse cilantro, green onions, and pepper until finely chopped, scraping down sides of bowl as necessary. Add chicken broth, tomato juice, lemon juice, and avocados. Process until smooth. Add Tabasco and salt to taste. Refrigerate 1 hour for flavors to blend. (May be made up to 8 hours ahead.)
