Adapted from recipe by Dale Henderson Lone Star Legacy, A Texas Cookbook
1 can cream of celery soup 1 can water 1 avocado, diced 1/2 red or yellow bell pepper, diced 1 medium tomato, diced 1 medium cucumber, diced 3 green onions, chopped 2 tablespoons avocado oil 1 tablespoon wine vinegar Salt, pepper, garlic salt, and dill weed to taste
Combine all ingredients and chill. "This is a great light soup that will still allow you to enjoy the entree without being full."
