Chilled Avocado Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon chili powder
- 2 tablespoons fresh lime juice
- 1/2 cup plain yogurt
- 3/4 cup buttermilk
- chopped red onion
Preparation Scrape avocados from skin into processor. Add buttermilk and yogurt; purée until smooth. Mix in lime juice, jalepeño and chili powder. With machine running, blend in 1/2 cup broth. Season with salt and pepper. Chill soup until cold. (Can be made 1 day ahead. Cover and keep chilled.) Thin soup with more broth, if desired. Spoon into bowls. Sprinkle with onion.
Preparation Scrape avocados from skin into processor. Add buttermilk and yogurt; purée until smooth. Mix in lime juice, jalepeño and chili powder. With machine running, blend in 1/2 cup broth. Season with salt and pepper. Chill soup until cold. (Can be made 1 day ahead. Cover and keep chilled.) Thin soup with more broth, if desired. Spoon into bowls. Sprinkle with onion.
