Chilled Avocado Soup
When it's hot outside... have a soup! This Chilled Avocado Soup is awesome to have during summer as well as anytime of the year!
Ingredients
- 2 large ripe avocados, stone removed tips & tricks
- 1/3 cup walnuts
- 1/3 cup fresh dill tips & tricks
- 1/3 cup red onions, diced
- 1 tbsp. red wine vinegar
- 2 cups buttermilk Footnote #1
- 1 1/4 cups low-sodium chicken broth or vegetable broth Footnote #2
- 1 tsp. hot sauce such as Cholula®, or to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1-2 large radishes, grated *optional
Directions
- With a spoon, scoop out the avocado flesh and transfer to the jar of a blender.
- Add walnuts, dill, red onions, vinegar, buttermilk, broth, hot sauce, freshly ground black pepper; purée until smooth.
- Transfer to a large bowl, cover with plastic wrap and refrigerate until the soup is well chilled, at least 2 hours.
- Divide soup among four bowls and garnish with grated fresh radish.
Notes
Footnote #1: Depending on the desired consistency and how large your avocados are, you might want to adjust the volume of the buttermilk and add a little more or less. To make your own buttermilk, click on this link... Buttermilk from Scratch
Footnote #2: To make a VEGAN version of this recipe, substitute almond milk for buttermilk and use vegetable broth instead of chicken.