Chilled Avocado Soup
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Body+Soul, June/July 2006
- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
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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.
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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.
Cook's Note
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.
I can't see the actual recipe?
This sounds good. My stove is broken. Now I can have a nice uncooked meal. Thanks.
I have an abundance of avocados. Do you think I could freeze this soup? Will it turn black?
I've served this twice now and received rave reviews! It's the easiest recipe - ideal for entertaining. I LOVE this recipe.
can this soup be frozen?
Another healthy "soup" Blend a handful of fresh basil, a handful or two of baby spinach, 1-2 fresh tomatoes (remove skins), 1 avocado in a blender. It is extremely green and good for you - but surprisingly - light. Add either lemon or spice (chili powder) to suite your taste.
I substitute plain yogurt for the buttermilk - which I don't always have on hand, of course I use 1/2 the amount. I only use one avocado. It is one of my favorite treats. A quick dinner after work.