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