Heat Wave Watercress Soup
|Peeled avocado||1 , sliced|
|Canned green chili||7 Ounce|
|Watercress||1⁄4 Cup (4 tbs)|
|Garlic salt||1⁄4 Teaspoon|
|Canned beef bouillon||10 1⁄2 Large|
Peel cucumber; cut into chunks.
Place cucumber, avocado, chile salsa, watercress and garlic salt in blender container; process until vegetables are well blended.
Pour in bouillon gradually, mixing well.
Chill well; serve over ice in punch bowl.
Garnish with cucumber slices and watercress sprigs.