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February 2019

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Cold Avocado and Buttermilk Soup Recipe

Cold Avocado and Buttermilk Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cold Avocado and Buttermilk Soup recipe  PDF


1/3 c Coarsely chopped sweet
onion, such as Vidalia 2 1/2 c Cold chicken broth, all fat
removed 3 Thoroughly ripe avocados
1 1/2 c Buttermilk
1 dr Almond e tract (optional)
pn Of sugar (optional) Salt to taste 2 Jalapeno peppers, seeds and
veins removed, cut into very small dice 3 To 5 tablespoons minced
cilantro Crisp tortilla chips to accompany 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 whir briefly to pick as much avocado as possible. Add to the soup, along with the e tract 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 si serving bowls and top with the sliced avocado, and coriander. Serve accompanied by the tortilla chips. Makes 6 servings. From the San Francisco E aminer, 6/2/93. Posted by Stephen Ceideberg June 4 1993.

Cold Avocado and Buttermilk Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
452 people have voted
Last Reviewed on 2019-02-23



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