Search
by Ingredient

Cold Avocado & Buttermilk Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by magnus

YIELD

6 servings

PREP

25 min

COOK

0 min

READY

2 hrs

Ingredients

79
CUP ML SWEET VIDALIA ONIONS
coarsely chopped
2 ½ 591
CUPS ML CHICKEN BROTH
cold, all fat removed
3 3
EACH EACH AVOCADOS
thoroughly ripe
1 ½ 355
CUPS ML BUTTERMILK
1 1
DROP DROP ALMOND EXTRACT *
1 1
PINCH PINCH SUGAR *
1 1
X X SALT
to taste *
2 2
EACH EACH JALAPEÑO PEPPER
seeds and veins removed, cut into very small dice *
3 45
TABLESPOONS ML CILANTRO
minced
1 1
X X TORTILLA CHIPS
crisp, to accompany *

Directions

Place the onions in a blender or processor and add 1 cup of the purée as fine as possible.

Peel and chunk in 2½ of the avocados, reserving the remaining half for garnish.

Purée 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 227 65% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 216mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 7g 28%
Sugars g
Protein 13g
Vitamin A 3% Vitamin C 20%
Calcium 9% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

Email this recipe