Cold Avocado and Buttermilk Soup

2 hours Prep: 25 minutes Cook: 0 minutes

227 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/3	cup	sweet onions	coarsely chopped
2 1/2	cups	chicken broth	cold, all fat removed
3	each	avocados	thoroughly ripe
1 1/2	cups	buttermilk
1	drop	almond extract
1	pinch	sugar
1	x	salt	to taste
2	each	jalapeno peppers	seeds and veins removed, cut into very small dice
3	tablespoons	cilantro	minced
1	x	tortilla chips	crisp, to accompany

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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Nutrition Facts

Serving Size 280g

Amount per Serving

Calories 227 65% of calories from fat

	% Daily Value*
Total Fat 16.0g	25%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 216mg	9%
Total Carbohydrate 16.0g	5%
Dietary Fiber 7.0g	28%
Sugars 6.0g
Protein 7.0g	13%

Vitamin A	3%		Vitamin C	20%
Calcium	9%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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