Recipe by COOKGIRl
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.
Top Review by UmmBinat
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.
- 2 large ripe Hass avocadoes
- 2 1⁄2 cups low-fat buttermilk (or regular milk)
- 1⁄2 lime, juice of (or lemon)
- 1 small green bell pepper, finely chopped
- 1 bunch green onion, sliced thinly, reserving 2 tablespoons for garnish
- 1 elephant garlic clove, finely minced
- 1⁄2 green jalapeno pepper, finely minced (optional)
- 2 tablespoons fresh cilantro, finely minced
- 2 tablespoons fresh parsley, finely minced
- 2 tablespoons of fresh mint, finely chopped
- 1⁄2 teaspoon ground cumin
- salt, to taste
- freshly cracked black pepper, to taste
- 4 corn tortillas
- scallion, sliced thinly
- fresh cilantro, minced
- of fresh mint, minced
- 1 roma tomato, diced small (firm but ripe)
Directions See How It's Made
- 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.
- 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.
- Cover the soup well and chill at least 1 hour or until ready to serve.
- 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.
- 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.
- For each helping, serve soup garnished with the tortilla strips, dash of paprika, sliced scallions, cilantro, mint and diced tomatoes.