Cold Avocado Soup with Chili Coriander Cream

1. 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. 2

   Transfer soup to a large bowl.

3. 3

   Thin soup with enough of remaining cup ice water to reach desired consistency and chill, covered with plastic wrap, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).

4. 4

   Serve soup drizzled with chili coriander cream and garnished with coriander sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.