Mexican Cold Avocado & Buttermilk Soup

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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the onions in a blender or processor and add 1 cup of the puree as fine as possible.
  • Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish.
  • Puree again, adding broth as necessary.
  • Transfer the soup to a large bowl.
  • Add any remaining broth the buttermilk to the blender and whirl briefly to pick as much avocado as possible.
  • Add to the soup, along with the extract and sugar, if desired.
  • Both of these rather surprising ingredients enhance avocado when used in tiny amounts.
  • Stir well, taste and adjust the salt.
  • The soup may be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving.
  • It should be cold but not icy.
  • Peel the remaining half avocado cut into very thin slices.
  • Divide soup-among six serving bowls and top with the sliced avocado, and coriander.
  • Serve accompanied by the tortilla chips.
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