
Looks like guacamole, doesn’t it? Wrong. It’s a smooth, unctuous spoon-able soup. Lovely on a hot, summer evening, in small glasses with some crushed tortilla chips on top and a little sprig of cilantro. It was VERY easy to make in the food processor. You just have to have some ripe avocados and some buttermilk. Very delicious.

Our neighbors gave us a bag of about 8-9 avocados – what a treasure! With avos costing upwards of $2 apiece, I was thrilled. I considered making avocado butter, an appetizer I’m fond of, but soup sounded more interesting. I looked up a few recipes, but nothing sounded just right, so I made up my own. I combined fresh garlic and salt in the food processor and let it sit while I gathered up the avos, limes, buttermilk, a green onion, seasonings (including cumin), champagne vinegar, cilantro and I crushed up some tortilla chips for garnish. I added extra salt, a little bit more buttermilk to get it the right consistency, some pepper and it was done. It chilled for a few hours, then I spooned it (carefully, I might add) into the little 4-ounce glasses I have that make a perfect hand-held appetizer. Even if you haven’t received a free stash of avocados, this soup is worth making.
Avocado Chilled Soup
Recipe By: My own concoction
Serving Size: 10
3/4 teaspoon salt — or more to taste
1 large clove garlic — minced
3 whole avocados
3 tablespoons lime juice — (about 2 limes)
3 cups buttermilk — or more if needed (I use low-fat buttermilk)
1 whole green onion — chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne — or other hot ground chili powder
1/2 teaspoon ground cumin
1 teaspoon champagne vinegar — or more to suit your taste
1/2 cup fresh cilantro — chopped, plus extra for garnish
1/2 cup tortilla chips — crushed, for garnish
1. In the bowl of a food processor combine the garlic and salt. Puree until the garlic is finely ground. Allow it to rest while you gather the other ingredients.
2. Peel the avocados and drop them into the workbowl, then add the lime juice, salt, pepper, cayenne, cumin, green onion, white wine vinegar and fresh cilantro. Blend briefly.
3. Add half the buttermilk, then continue to blend the mixture until it’s smooth. Add remaining buttermilk and puree again. Taste for seasoning. The mixture may need more salt and more lime juice. Adjust seasonings to suit your palate. If the soup is too thick, add more buttermilk or milk until it’s the consistency you think is right.
4. Chill the soup, then pour out into short glasses or bowls and garnish with crushed tortilla chips, a few sprigs of cilantro and a spoon. The soup is somewhat thick, so guests will want to use a spoon to get it all. Do serve small servings, as the soup is rich. And use it up within a day or so. It kept fine (the color) for 24 hours.
Per Serving: 189 Calories; 13g Fat (58.5% calories from fat); 5g Protein; 16g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 306mg Sodium.
One year ago: Simple Summer Squash
Two years ago: Lemony Green Salad
Three years ago: Meatloaf with Sweet and Sour Sauce (my old standby)





Cucee Sprouts
said on July 29th, 2010:
This soup looks fantastic. I recently made an Avocado soup myself and really loved how light and flavorful it turned out. Here is my recipe – hope you get to try it as well. http://cuceesprouts.com/2010/07/the-superhero-soup/
Yours looks great, too. Now if only I can get another free supply of avocados! . . . carolyn t
hddonna
said on July 29th, 2010:
Carolyn–I’ve been contemplating improvising an avocado soup all summer, and your post was just the impetus I needed. My husband is recovering from a medical procedure which left him with a sore esophagus, so soft and creamy is the the order of the day. I had only one avocado in the house, so followed your recipe exactly but cut it by to 1/3 the original, and it was just what I’ve been imagining. That little bit of champagne vinegar was the perfect touch–I tasted the soup before adding it, and it was definitely needed to balance the flavors. Excellent!
I’m so glad you enjoyed it! . . . carolyn t