Ingredients
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1/3
-
2 1/2
-
3
-
1 1/2
-
1
-
1
-
-
2
-
3 - 5
-
-
-
-
-
-
Directions
Mexican Cold Avocado & Buttermilk Soup, The avocado’s have to be very ripe for this to work right , The avocado’s have to be very ripe for this to work right
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Steps
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1
Done
|
Place the Onions in a Blender or Processor and Add 1 Cup of the Puree as Fine as Possible. |
|
2
Done
|
Peel and Chunk in 2 1/2 of the Avocados, Reserving the Remaining Half For Garnish. |
|
3
Done
|
Puree Again, Adding Broth as Necessary. |
|
4
Done
|
Transfer the Soup to a Large Bowl. |
|
5
Done
|
Add Any Remaining Broth the Buttermilk to the Blender and Whirl Briefly to Pick as Much Avocado as Possible. |
|
6
Done
|
Add to the Soup, Along With the Extract and Sugar, If Desired. |
|
7
Done
|
Both of These Rather Surprising Ingredients Enhance Avocado When Used in Tiny Amounts. |
|
8
Done
|
Stir Well, Taste and Adjust the Salt. |
|
9
Done
|
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
Done
|
It Should Be Cold but not Icy. |
|
11
Done
|
Peel the Remaining Half Avocado Cut Into Very Thin Slices. |
|
12
Done
|
Divide Soup-Among Six Serving Bowls and Top With the Sliced Avocado, and Coriander. |
|
13
Done
|
Serve Accompanied by the Tortilla Chips. |
