Cold Avocado Soup with Chili Coriander Cream Recipe

Name: Cold Avocado Soup with Chili Coriander Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ripe California avocados (each about 1/2 pound); 2 tablespoons fresh lemon or lime juice, or to taste; 1 1/2 cups low salt chicken broth; 1 1/2 cups buttermilk; 2 to 3 cups ice water; 1 teaspoon ground cumin, or to taste; Tabasco to taste; 1/4 cup sour cream; 1/4 cup plain yogurt; 2 garlic cloves, chopped; 1 fresh jalapeno, seeded and chopped, or to taste; 2 cups chopped fresh coriander, washed well and spun dry

Servings: persons

3 ripe California avocados (each about 1/2 pound)
2 tablespoons fresh lemon or lime juice, or to taste
1 1/2 cups low salt chicken broth
1 1/2 cups buttermilk
2 to 3 cups ice water
1 teaspoon ground cumin, or to taste
Tabasco to taste
1/4 cup sour cream
1/4 cup plain yogurt
2 garlic cloves, chopped
1 fresh jalapeno, seeded and chopped, or to taste
2 cups chopped fresh coriander, washed well and spun dry

1
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.
2
Transfer soup to a large bowl.
3
Thin with remaining ice water to desired consistency and chill,
4
covered, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer.)
5
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.
6
Cream may be made 6 hours ahead and chilled.
7
Serve soup with Chili Coriander Cream and coriander sprigs.

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 ripe California avocados (each about 1/2 pound), 2 tablespoons fresh lemon or lime juice, or to taste, 1 1/2 cups low salt chicken broth, 1 1/2 cups buttermilk, and more.

Yes, Cold Avocado Soup with Chili Coriander Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Avocado Soup with Chili Coriander Cream

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