Mexican Avocado Soup

Prep Time: 10m | Total Time: 10m | Serves

Creamy avocados make a wonderful cold soup. Here their mild flavor is enhanced with a few traditional South of the Border accents: jalapeños, cumin and chili powder. Buttermilk and yogurt add a bit of tang, and lime juice makes all the flavors pop. The soup’s pretty color doesn’t last, though — so be sure to serve it within a day of preparation for best results. For a change of pace, top with crabmeat or chopped shrimp for an elegant first course.

Note that the prep time shown doesn't include the time it takes to chill the soup down to serving temperature.


2 ripe Earthbound Farm Organic Avocados (peeled and pitted)
1 cup lowfat buttermilk
1/2 cup nonfat plain yogurt
2 tablespoons fresh lime juice
1 small jalapeño pepper (seeded and very finely chopped)
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
1 cup good-quality chicken or vegetable stock (or more as needed)
2 tablespoons minced fresh Earthbound Farm Organic Cilantro (as garnish, optional)


Place the avocados into a food processor or blender and add the buttermilk. Process until smooth. Add the yogurt, lime juice, jalapeño, chili powder and cumin, and process for 30 seconds. With the machine running, add the stock in a thin stream and process until the soup is smooth. If the soup is too thick, thin with more broth as desired. Season with salt to taste.

Chill the soup until completely cold. To serve, divide among bowls and garnish each serving with a sprinkling of cilantro, if you like.

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