12 medium cocktail shrimp or 1 store-bought rotisserie chicken
3 scallions, cleaned
2 large, ripe avocados
1 cup low-fat Greek yogurt
1 clove garlic, peeled
2 cups vegetable stock, chilled
1 lime, juiced
If using chicken, remove both of the breasts and cut each on the bias into thin strips. Save the rest of the rotisserie chicken for other no-heat meals.
Trim the root end of the scallions and cut the green away from the white. Chop the green and reserve for garnish.
Place the avocados, yogurt, garlic, white part of scallion, 1 1/2 cups of vegetable stock and lime juice in a blender or food processor. Process until smooth, using the remaining vegetable stock to adjust the consistency.
Divide the soup into 4 small bowls. Garnish with the sliced chicken – or 3 shrimp – and chopped scallions.
Yield: 4 servings
Per serving: 288 calories, 17.6g total fat, 17g protein, 19.6g carbohydrate, 9.5g dietary fiber, 25.8mg cholesterol, 124.7mg sodium, 7.8g sugar
Per serving: 269 calories, 16.7g total fat, 12g protein, 22.6g carbohydrate, 9.7g dietary fiber, 26.9mg cholesterol, 336.6mg sodium, 10g sugar