Chilled Avocado Soup
When shopping for avocados, choose those that are firm to the touch with unbroken skin. Let it ripen a few days at room temperature. You'll know it's ready to eat when it feels soft.
Body+Soul, June/July 2006
- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
- Yield Serves 4
- 3 ripe avocados
- 2 cups low-fat buttermilk
- 1/3 cup walnut halves
- 1/3 cup fresh dill sprigs, plus more for garnish (optional)
- 1/3 cup diced red onion, or half a small onion
- 1 tablespoon red-wine vinegar
- 1 teaspoon coarse salt
- Halve and pit two avocados. With a spoon, scoop out flesh and transfer to a blender. Add buttermilk, walnuts, dill, red onion, vinegar, salt, and 1 cup water and puree until smooth.
- Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado and dill, if desired.
You can slow the oxidation process by just squeezing a little lemon or lime juice on it. Tip: Diced avocado makes a nice garnish to this soup, but you could also easily serve it on its own.
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