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@netusa1.net> on Apr 29, 1997
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