| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | California | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 3 | Ripe california avocados (each about 1/2 pound) | |
| 2 | tb | Fresh lemon or lime juice, or to taste |
| 1 1/2 | c | Low salt chicken broth |
| 1 1/2 | c | Buttermilk |
| 2 | c | Ice water, (up to 3) |
| 1 | ts | Ground cumin, or to taste |
| Tabasco to taste | ||
| 1/4 | c | Sour cream |
| 1/4 | c | Plain yogurt |
| 2 | Garlic cloves, chopped | |
| 1 | Fresh jalapeno, seeded and chopped, or to taste | |
| 2 | c | Chopped fresh coriander, washed well and spun dry |
INSTRUCTIONS
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 <[email protected]> on Apr 29, 1997
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