Chilled Avocado And Yogurt Soup With Tomato Salsa

Name: Chilled Avocado And Yogurt Soup With Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large ripe but firm avocados; 1 1/2 cups buttermilk; 1 1/2 cups plain yogurt; 2 heaping tablespoons chopped cilantro; 1 large clove garlic, thinly sliced; 1/2 serrano or jalapeno chile, seeds removed for less heat if desired, or more to taste; 1/2 teaspoon toasted and ground cumin seeds; 1 tablespoon freshly squeezed lime juice; Kosher or sea salt; 1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice; 1/4 cup finely minced white onion; 2 heaping tablespoons chopped cilantro; 1/2 serrano or jalapeno chile, seeds removed for less heat if desired, finely minced; 1 small clove garlic, finely minced; Kosher or sea salt; Freshly squeezed lime juice

Servings: persons

2 large ripe but firm avocados
1 1/2 cups buttermilk
1 1/2 cups plain yogurt
2 heaping tablespoons chopped cilantro
1 large clove garlic, thinly sliced
1/2 serrano or jalapeno chile, seeds removed for less heat if desired, or more to taste
1/2 teaspoon toasted and ground cumin seeds
1 tablespoon freshly squeezed lime juice
Kosher or sea salt
1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice
1/4 cup finely minced white onion
2 heaping tablespoons chopped cilantro
1/2 serrano or jalapeno chile, seeds removed for less heat if desired, finely minced
1 small clove garlic, finely minced
Kosher or sea salt
Freshly squeezed lime juice

1
Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
2
Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
3
If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large ripe but firm avocados, 1 1/2 cups buttermilk, 1 1/2 cups plain yogurt, 2 heaping tablespoons chopped cilantro, and more.

Yes, Chilled Avocado And Yogurt Soup With Tomato Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!