Mexican Cold Avocado & Buttermilk Soup

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.