CHILLED ALMOND ADVOCADO SOUP - SERVES 2

• I ripe Hass avocado, chopped
• 1/2 cup blanched almonds, toasted
• 1 cup chicken broth
• 1/4 teaspoon fresh lime juice salt and pepper to taste
• pinch of nutmeg, preferably freshly ground
• 1/2 cup light cream
• I tablespoon slivered almonds, toasted

1. Puree the avocado and blanched almonds in a food processor or blender until smooth.
2. Pour the mixture into a small saucepan and add the chicken broth, lime juice, salt and pepper, and nutmeg.
3. Bring to a boil, then lower the heat, and simmer uncovered for 5 minutes.
4. Stir in the cream.
5. Chill the soup for at least an hour.
6. Serve with the slivered almonds sprinkled on top.

PER SERVING: 15 grams carbohydrate, 15 grams protein

*Serve with jumbo shrimp sauteed in garlic oil and red pepper flakes over spinach salad. (12 cooked shrimp have about 21 grams protein.)

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