Avocado Soup
 

Avocado Soup

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This chilled avocado soup is so effortless to make, and perfect for a hot summer day. Get creative and embellish with colorful cherry tomatoes, cool cucumbers, corn kernals or fresh herbs.

SERVING SIZE

2

INGREDIENTS

2 cups buttermilk

1 cup plain yogurt, preferably whole milk

2-3 avocados, peeled and pitted

1 large garlic clove

sea salt and freshly ground pepper

3 green onions, minced, white and green parts

2 tablespoons dill, chopped

1 tablespoon chives, snipped

1 tablespoon marjoram, minced

1 tablespoon oregano, minced

1 tablespoon tarragon, minced

1 tablespoon cilantro, chopped

1/2 jalapeno pepper, seeded and chopped

1 lime, juiced and zested

1/2 teaspoon honey, to taste

 

INSTRUCTIONS

Puree the buttermilk, yogurt and avocados in a blender or food processor until smooth; then pour it into a bowl.

Mash the garlic with 1/2 teaspoon salt and stir it into the puree along with the green onions, herbs, jalapeno and lime zest. Season to taste with salt, pepper, lime juice and sweetener.

Refrigerate until well chilled. Just before serving, taste and correct the seasonings if needed. Ladle the soup into bowls and garnish with more chives if desired.

  PRINT VERSION

vegetable plate

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