Cold Avocado Soup with Chili Coriander Cream
Cuisine: American
Author: Kitchens
Cold Avocado Soup:
  • 3 ripe California avocados (each about 1/2 pound)
  • 2 Tablespoons fresh lemon or lime juice - or to taste
  • 1 1/2 Cups low salt chicken broth
  • 1 1/2 Cups buttermilk
  • 2 Cups ice water - (up to 3)
  • 1 teaspoon ground cumin - or to taste
  • Tabasco, to taste
Chili Coriander Cream:
  • 1/4 Cup sour cream
  • 1/4 Cup plain yogurt
  • 2 garlic cloves - chopped
  • 1 fresh jalapeno - seeded and minced
  • 2 Cups chopped fresh coriander - washed well and chopped, or to taste, spun dry
  1. Halve, pit, and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin with remaining ice water to desired consistency and chill, covered, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer.)
  2. For the Chili Coriander Cream, in a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides until very smooth. Cream may be made 6 hours ahead and chilled.
Serve soup with Chili Coriander Cream and coriander sprigs.
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