Total Time
1hr
Prep 0 mins
Cook 1 hr

I never realized how spoiled I was growing up with a large avocado tree in our backyard in sunny Southern California. Here in Oregon I am forced to buy avocados from the supermarket. Oh, the humility! Nothing compares to the buttery, rich flavor of fresh avocados-NOTHING! Slightly adapted recipe from Nava Atlas' Regional Recipes for the Vegetarian Kitchen.

Ingredients Nutrition

Directions

  1. Peel and pit the avocados. To avoid browning, place the avocados in a mixing bowl and immediately mash them with 1/2 cup of the buttermilk and the lemon juice until avocados are smooth.
  2. Add the remaining ingredients to the bowl except the garnishes and mix well. At this point, you can *puree the soup or not, your choice.
  3. Cover the soup well and chill at least 1 hour or until ready to serve.
  4. Before serving, cut the tortillas into 1/2" x 2" strips and lightly toast in a hot cast iron skillet until they are crisp. Stir frequently to avoid burning.
  5. Taste and adjust the seasonings in the soup. *If the soup is too thick for your liking, thin using a little bit of vegetable broth until you have the desired consistency.
  6. For each helping, serve soup garnished with the tortilla strips, dash of paprika, sliced scallions, cilantro, mint and diced tomatoes.
Most Helpful

Yummy! Daughter's liked it too (5 years old & 15 months) I may have toned down the spice though. I was using what I had on hand, organic avocados, instead of milk I used a good unhomoginised organic kifer and water, freshly squeezed organic lemon juice, no bell pepper, organic green onion, organic garlic clove (not elephant), some cayenne pepper powder as I didn't realize the heat was optional, organic cilantro & parsley, no mint as it is just popping up in the shaded area of our garden, sea salt, plus the rest of the ingredients. Made for Veggie Swap.

UmmBinat May 06, 2013