Chilled Avocado Soup

By laurenzembron

A creamy, refreshing, and healthy summertime soup that needs no cooking and is served chilled.

Ingredients

• Soup Ingredients:
• 1 ripe medium-sized avocado, peeled & pitted
• 1/2 cup low fat buttermilk, well-shaken
• 1/4 cup low-sodium vegetable stock (or 1/2 cup for a thinner consistency)
• 1 Tbsp freshly squeezed lime juice
• 2 Tbsp chopped fresh cilantro
• 1/2 tsp ground cumin
• 1/4 tsp chili powder (I used chipotle chile powder)
• Kosher salt and freshly ground black pepper, to taste
• Optional Accoutrements:
• roasted/grilled corn kernels (I used thawed Trader Joe’s frozen roasted corn)
• drizzle of olive oil (I used lime olive oil from Boston Olive Oil Company)
• diced tomatoes
• plain 2% Greek yogurt
• hot sauce (I used Tobasco chipotle hot sauce)
• additional cilantro

Preparation

Step 1

Place all soup ingredients, except for salt & pepper, in a food processor or blender. Process/blend until smooth. Season to taste with salt and pepper.
Chill in the fridge until cold.
Top with accoutrements.