Cold avocado soup with chili coriander cream

1 Servings

Ingredients

Quantity Ingredient
3 Ripe california avocados (each about 1/2 pound)
2 tablespoons Fresh lemon or lime juice, or to taste
1½ cup Low salt chicken broth
1½ cup Buttermilk
2 cups Ice water, (up to 3)
1 teaspoon Ground cumin, or to taste
Tabasco to taste
¼ cup Sour cream
¼ cup Plain yogurt
2 Garlic cloves, chopped
1 Fresh jalapeno, seeded and chopped, or to taste
2 cups Chopped fresh coriander, washed well and spun dry

Directions

COLD AVOCADO SOUP

CHILI CORIANDER CREAM

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 with remaining ice water to desired consistency and chill, covered, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer.)

For the Chili Coriander Cream, in a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides until very smooth. Cream may be made 6 hours ahead and chilled.

Serve soup with Chili Coriander Cream and coriander sprigs.

Yield: 7 cups of soup

Recipe by: Cooking Live Show #CL8867 Posted to MC-Recipe Digest V1 #592 by Angele Freeman <jfreeman@...> on Apr 29, 1997

Related recipes