Cold Avocado Soup with Chili Coriander Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
3 ripe california avocados (each about 1/2 pound) |
2 tablespoons fresh lemon or lime juice, or to taste |
1 1/2 cups low-salt chicken broth |
1 1/2 cups buttermilk |
2 to 3 cups ice water |
1 teaspoon ground cumin, or to taste |
tabasco to taste |
garnish: coriander sprigs |
Directions:
1. Halve, pit and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin soup with enough of remaining cup ice water to reach desired consistency and chill, covered with plastic wrap, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).
2. Serve soup drizzled with chili coriander cream and garnished with coriander sprigs.
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