Ikll IICI:~U~. r] P~NNlClnn ~..a _ ~ -lr.，~u. ，，，at UdVOFS<br > o u ，，，u can oe served at an ti Milcf red ~hil noway- ~---" ~ ，J%/I.，I ]L]<br > t" ，~.r drlU ~n-Dr ~<br > Y me of day. sire le venetabl n_P，.. ~wned.garhc give flavor to th s<br > HaNeandpittheavoe~dosandseoop seas~n， ffnecessary， wrthsatandpeppe， P ~ e ~，.，uv. uUILK LO make， ii:s Ideal for a light lunch<br > NUTfllTIONAL tNFOBMATION I out the flesh. Place in a blender or or w~th a httle extra hme Juice ff requ red<br > celon~ i ~8<br > %gars 2g food processor w，th the omon， garlic，<br > Proteln 3g Fat leg<br > edan[ro， mint. brae ju ee and about half ~ Calories 98<br > ea~oh~，att ....4g Saturates Sg the<br > vegetable bou un and process until Sugars Ig ~， ~<br > Protein 29 Fat 7g ~<br > comPlefdYsmOOth "1 To make the lime and cdantro cream Carbohydrate . ，..B9 Saturat~ 19<br > (~ (~ 9armsh， combine the SOUr cream<br > cdantro， and lime juice m a bowl Ladle<br > ~ transfer to a bowl Add the renl~ming the soup into ehdled bowPs spoon the<br > 15 (~ Omlns -- oou on ncevmegar， andsoysauce i " (~<br > I me and cgantro cream into them， and<br > S~， 4 ann p gain to mix well~ Taste and sprinkle with the gme nd. ~ s nfins (~ 20 - --j<br > I N G R E D i E N r S ~ SERVES4 I<br > Zrlpeavocados ----- J N G R E D I E N T S<br > small m to on on， ctlopped<br > ] garlic clove， cruslleo 2 tbsp vegetable oiI<br > 2 lbsp chopped fresh cl @nlro 4gadic cloves， thinly sliced<br > 1 ~Sp Chopped fresh m nl ~i t-2/bsp mild fed chill powder<br > 2 tbsp gme Juice v，-~ tsp grOand cumin<br > 3 cups vegetable oouiiior ~ 6% cups chicken， vegetable， or beet<br > 1 Ibsp nee vinegar PPu~Ilon<br > I tbsp gght SOy sauce 2 zucchini， cut into bile-size chunks<br > salt and oepper I 4 tbsp tong-grain rice<br > salt and pepper<br > GARNISH<br > ，cn~j ~~r g~~ f e~~orega~o，，o~a，n，sh i<br > 1 tbsp bn~;， CFr.~d fresh cuanlro lime wedges， to serve (ophonal)<br >2 tsp lime lulce<br >lmely3hrudoed -e nno<br >lOoK S T(r，<br > " ，!g h ， : k ghh<br > rt，J， ~ add the garlic， and cook， stirPn，， <br > softened and ius beginning to change about IS minutes， until the zucchml are VARIATION<br > ~ n r<br > ; C~ or. Shrinfheehilip b~ ~u~ s~ d~h a r~d gh I<br > and coo~ over med~umqow heat， stbrmg soup wrth sa~t and pepper shaped pasta， such ax orzo oK<br > cons/aaUy fora m，nute to ~aste.<br > ， . ~emOnede me/one， o， ~ery tb n<br > pasta knowa as hdeo Use ~eI~o.~<br > - ， Ladle into warmed soup bo v ~ summer squash mstesdotzuccbr，，<br > --~ qaKnlsb w~th orrgano， and ~ e v，，th and ~dd cooked pinto bea% ~n p~nce<br > hme ~cdq~ ，t u~tng， ot thr tree brc~C tomato~.s a ，o<br > make o lash adapt on<br >