Mexican Cold Avocado Buttermilk Soup Recipes

CHILLED AVOCADO BUTTERMILK SOUP

Steps:

• Cut the avocado in half. Scoop out the flesh and reserve about a third of one half. Set that third aside (if you keep the pit with the avocado it will prevent it from turning brown).
• In a blender mix together the avocado, buttermilk, salt, shallot, cayenne pepper, lime juice, pumpkin seeds and ½ cup water. Blend until completely smooth and then check for consistency. If you want a thinner soup add more water.
• Pour the soup into two glasses or one bowl. Cover with plastic wrap and chill in the refrigerator for at least one hour before serving.
• When the soup is ready to serve, dice the remaining avocado. Garnish the soup with avocado chunks, pumpkin seeds, salt and pepper and a pinch of cayenne (and some fresh herbs if you please). Serve immediately while it is still cold.

CHILLED AVOCADO SOUP

Steps:

• Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
• Season with salt, to taste. Remove from the heat and set aside to cool.
• Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
• Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

MEXICAN COLD AVOCADO & BUTTERMILK SOUP

Steps:

• Place the onions in a blender or processor and add 1 cup of the puree as fine as possible.
• Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish.
• Puree again, adding broth as necessary.
• Transfer the soup to a large bowl.
• Add any remaining broth the buttermilk to the blender and whirl briefly to pick as much avocado as possible.
• Add to the soup, along with the extract and sugar, if desired.
• Both of these rather surprising ingredients enhance avocado when used in tiny amounts.
• Stir well, taste and adjust the salt.
• 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.
• It should be cold but not icy.
• Peel the remaining half avocado cut into very thin slices.
• Divide soup-among six serving bowls and top with the sliced avocado, and coriander.
• Serve accompanied by the tortilla chips.

COLD AVOCADO AND CUCUMBER SOUP WITH DILL

Steps:

• In a food processor or blender, purée garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, 3/4 cup water, dill, salt, a pinch of cayenne, black pepper and half the orange juice. Blend until smooth.
• Add remaining orange juice in increments until you like the flavor. Cover and refrigerate. Serve soup chilled, garnished, if desired, with shrimp tossed with olive oil and lime juice.

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST

Steps:

• In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
• Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
• Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.