CHILLED AVOCADO SOUP
Also see article on Avocados
Yields: 8 servings
• 2 cups buttermilk
• 2 cups avocado pulp -- about 2 ripe avocados
• 1 cucumber -- peeled and chopped
• 2 tablespoons white onion -- diced
• 1 lime -- zest and juice
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 cups milk
• 1 cup water
• 2 tablespoons jalapeno sauce
• sour cream -- for garnish
Blend buttermilk and avocados in blender then add cucumber, onion, lime juice (reserving the zest), salt and pepper.
With blender running, add milk, water and hot sauce.
Chill soup.
Serve garnished with a dollop of sour cream and a little lime zest.
Recipe By: "The Great Hot Sauce Book" by Jennifer Trainer Thompson
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