Mexican Cold Avocado Buttermilk Soup Recipes

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MEXICAN COLD AVOCADO & BUTTERMILK SOUP



Mexican Cold Avocado & Buttermilk Soup image

Make and share this Mexican Cold Avocado & Buttermilk Soup recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup coarsely chopped sweet onion, such as vidalia
2 1/2 cups cold chicken broth, all fat removed
3 thoroughly ripe avocados
1 1/2 cups buttermilk
1 drop almond extract (optional)
1 pinch sugar (optional)
salt
2 jalapeno peppers, seeds and veins removed,cut into very small dice
3 -5 tablespoons minced cilantro
crisp tortilla chips (to accompany)

Steps:

  • 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.

Nutrition Facts : Calories 206.5, Fat 15.9, SaturatedFat 2.6, Cholesterol 2.5, Sodium 389.9, Carbohydrate 13.1, Fiber 7, Sugar 4.4, Protein 6.2

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