B4U Recipes - Chilled Avocado Soup

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Chilled Avocado Soup

2 large ripe Hass avocadoes
2 1/2 cups low-fat buttermilk (or regular milk)
1/2 lime, juice of (or lemon)
1 small green bell pepper, finely chopped
1 bunch green onions, sliced thinly
reserving 2 tablespoons for garnish
1 elephant garlic clove, finely minced
1/2 green jalapeno pepper, finely minced
2 tablespoons fresh cilantro, finely minced
2 tablespoons fresh parsley, finely minced
2 tablespoons fresh mint, finely chopped
1/2 teaspoon ground cumin
salt, to taste
freshly cracked black pepper, to taste
4 corn tortillas
scallions, sliced thinly

Directions ::..

I never realized how spoiled I was growing up with a large avocado tree in our backyard in sunny Southern California. Here in Oregon I am forced to buy avocados from the supermarket. Oh, the humility! Nothing compares to the buttery, rich flavor of fresh avocados-NOTHING! Slightly adapted recipe from Nava Atlas’ Regional Recipes for the Vegetarian Kitchen.

1. Peel and pit the avocados. To avoid browning, place the avocados in a mixing bowl and immediately mash them with 1/2 cup of the buttermilk and the lemon juice until avocados are smooth.

2. Add the remaining ingredients to the bowl except the garnishes and mix well. At this point, you can *puree the soup or not, your choice.

3. Cover the soup well and chill at least 1 hour or until ready to serve.

4. Before serving, cut the tortillas into 1/2″ x 2″ strips and lightly toast in a hot cast iron skillet until they are crisp. Stir frequently to avoid burning.

5. Taste and adjust the seasonings in the soup. *If the soup is too thick for your liking, thin using a little bit of vegetable broth until you have the desired consistency.

6. For each helping, serve soup garnished with the tortilla strips, dash of paprika, sliced scallions, cilantro, mint and diced tomatoes.