← All recipes

Cold Avocado And Buttermilk Soup

Make Cold Avocado And Buttermilk Soup at home with Thoroughly Ripe Avocados, Buttermilk, and Dr Almond Extract. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3
• 1 1/2 cup
• 1

Method (preview)

1. 1

   Salt to taste 2 Jalapeno peppers, seeds and -veins removed, cut into -very small dice 3 To 5 tablespoons minced

2. 2

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

3. 3

   Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish.

4. 4

   Puree again, adding broth as necessary.

5. 5

   Transfer the soup to a large bowl.

6. 6

   Add any remaining broth the buttermilk to the blender and whir briefly to pick as much avocado as possible.

7. 7

   Add to the soup, along with the extract and sugar, if desired.

8. 8

   Stir well, taste and adjust the salt.

9. 9

   It should be cold but not icy.

10. 10

    Peel the remaining half avocado cut into very thin slices.

11. 11

    Divide soup-among six serving bowls and top with the sliced avocado, and coriander.

12. 12

    Serve accompanied by the tortilla chips.

13. 13

    Posted by Stephen Ceideberg; June 4 1993.