Ingredients
3
ripe California avocados (each about 1/2 pound)
2
tbsp fresh lemon or lime juice, or to taste
1
1/2 cups low-salt chicken broth
1
tsp ground cumin, or to taste
Garnish: coriander sprigs
Directions
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 soup with enough of remaining cup ice water to reach desired consistency and chill, covered with plastic wrap, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).
2.
Serve soup drizzled with chili coriander cream and garnished with coriander sprigs.
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