Tuesday, June 23, 2009

Chilled Avocado Soup

Sometimes the summer heat calls for a cool, tasty treat. This chilled avocado soup (recipe from The Joy of Cooking) could be the star of your next dinner party.

Chilled Avocado Soup


2 large Hass Avocados (the ones with the dark bumpy skin)
2.5 cups buttermilk
5 tsp. fresh lime juice
1/4 tsp. salt (or more if needed)
pinch of ground red pepper
1 small clove garlic, chopped


Puree' the avocados and the garlic. Stir in the buttermilk, lime juice, salt and red pepper. Remove to a bowl and refrigerate until cold. If necessary, you can thin it further with buttermilk or water. Once chilled, taste and adjust seasonings if necessary and ladle the soup into chilled bowls. Garnish with fresh pico de gallo.

The Ingredients (only the roma tomato was used, the rest just happened to be on the counter!)

Chilled Avocado Soup

The Verdict: This soup is very rich and should be served in small portions. Adding more pico de gallo also breaks up the thickness of the soup. This was delicious!

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