COLD AVOCADO SOUP
About 4 cups; 4 to 5 servings
This is our favorite cold soup. It is very rich.
Puree in a food processor until smooth:
- 2 Hass avocados (about 8 ounces each), pitted, peeled, and diced
- 1 small garlic clove, minced
Add and process to blend:
- 2 cups buttermilk
- 4 teaspoons lime juice
- ¼ teaspoon salt
- Pinch of cayenne pepper
Transfer to a bowl and refrigerate until cold. Thin, if necessary, with:
- (¼ to ½ cup buttermilk, cream, or milk)
Taste and adjust the seasonings. Ladle the soup into chilled bowls and garnish with any of the following:
- Pico de Gallo
- Sour cream or plain yogurt
- 8 ounces lump crabmeat, picked over for shells and cartilage