Mexican Cold Avocado & Buttermilk Soup Recipe

Name: Mexican Cold Avocado & Buttermilk Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup coarsely chopped sweet onion, such as vidalia; 2 1/2 cups cold chicken broth, all fat removed; 3 thoroughly ripe avocados; 1 1/2 cups buttermilk; 1 drop almond extract (optional); 1 pinch sugar (optional); salt; 2 jalapeno peppers, seeds and veins removed,cut into very small dice; 3 -5 tablespoons minced cilantro; crisp tortilla chips (to accompany)

Servings: persons

1/3 cup coarsely chopped sweet onion, such as vidalia
2 1/2 cups cold chicken broth, all fat removed
3 thoroughly ripe avocados
1 1/2 cups buttermilk
1 drop almond extract (optional)
1 pinch sugar (optional)
salt
2 jalapeno peppers, seeds and veins removed,cut into very small dice
3 -5 tablespoons minced cilantro
crisp tortilla chips (to accompany)

1
Place the onions in a blender or processor and add 1 cup of the puree as fine as possible.
2
Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish.
3
Puree again, adding broth as necessary.
4
Transfer the soup to a large bowl.
5
Add any remaining broth the buttermilk to the blender and whirl briefly to pick as much avocado as possible.
6
Add to the soup, along with the extract and sugar, if desired.
7
Both of these rather surprising ingredients enhance avocado when used in tiny amounts.
8
Stir well, taste and adjust the salt.
9
The soup may be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving.
10
It should be cold but not icy.
11
Peel the remaining half avocado cut into very thin slices.
12
Divide soup-among six serving bowls and top with the sliced avocado, and coriander.
13
Serve accompanied by the tortilla chips.

1140

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 10 ingredients. The key ingredients include: 1/3 cup coarsely chopped sweet onion, such as vidalia, 2 1/2 cups cold chicken broth, all fat removed, 3 thoroughly ripe avocados, 1 1/2 cups buttermilk, and more.

Yes, Mexican Cold Avocado & Buttermilk Soup 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.

Mexican Cold Avocado & Buttermilk Soup

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