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Avocado Mango Soup

1 overripe avocado
1 overripe mango
1 cup plain yogurt (we used nonfat)
6-ounce can frozen apple juice concentrate
1/2 cup cold water
Dash fresh lemon or lime juice (we used lime)

Peel and seed the avocado and mango. Cut the pulp into chunks, and place in a blender or food processor container.

Add the yogurt, apple juice concentrate, water and lemon juice (we used lime juice). Process for 30 seconds or until smooth. Serve cold. Serves 4.

Deanna DellaVedova
This recipe is from "Don't Assume I don't Cook!," the National Organization for Women cookbook.

Sunday, March 18, 2001

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