Spicy Broth with Avocado
1 or 2 fresh jalapeno chilies, about 3/4 oz. each
1 quart vegetable broth
2 strips, 1/2 by 3 inches lime peel
1 firm-ripe avocado, 3/4 lb.
2/3 cup diced roma tomatoes
2 tablespoons lime juice
2 tablespoons fresh cilantro leaves
salt
Rinse chilies and cut in half lengthwise. Place 2 chili halves, broth, and lime
peel in a 3 to 4 quart pan over high heat; bring to a boil, cover, reduce heat
to low, and simmer 5 minutes. Taste broth and, if desired, add more chili and
simmer, covered, 5 minutes longer.
Meanwhile, pit and peel avocado. Cut lengthwise into thin slices or into 1/2
inch cubes. Arrange equal portions of avocado and tomatoes in each of 4 wide,
shallow bowls.
With a slotted spoon, lift chili and lime peel from broth and discard. Stir lime
juice into broth. Gently ladle broth around avocado and tomatoes in bowls.
Sprinkle with cilantro leaves. Add salt to taste.
Makes 4 servings.
Calories 142, Fat 9.8 g, Carbs 6 g, Sodium 83 mg, Fiber 1.4 g.