Recipe: Chilled Tuna and Avocado Soup (1970's)

CHILLED TUNA AND AVOCADO SOUP

2 ripe avocados
1 teaspoon lemon juice
1 cup light cream
2 cans (6 1/2 or 7 oz each) 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