Name: Avocado Soup
Ingredients: 3 ripe California avocados (each about 1/2 pound); 2 tablespoon fresh lemon or lime juice, or to taste; 1 1/2 cup low salt chicken broth; 1 1/2 cup 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 cup chopped fresh coriander

Avocado Soup

Ingredients

3 ripe California avocados (each about 1/2 pound)
2 tablespoons fresh lemon or lime juice, or to taste
1 1/2 cup low salt chicken broth
1 1/2 cup 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

Instructions

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