Avocado Soup-Chilled

By pattie_d

Ingredients

• 3 3 3 ripe avocados
• 2 2 2 cups low-fat buttermilk
• 1/3 1/3 1/3 cup walnut halves
• 1/3 1/3 1/3 cup fresh dill sprigs, plus more for garnish (optional)
• 1/3 1/3 1/3 cup diced red onion, or half a small onion
• 1 1 1 tablespoon red wine vinegar
• 1 1 1 teaspoon coarse salt
• 352 8 29 22 11 g protein; 29 g fat; 22 g carb; 11 g fiber.

Details

Servings 4
Preparation time 15mins
Cooking time 75mins
Adapted from wholeliving.com

Preparation

Step 1

Halve and pit two avocados. With a spoon, scoop out flesh and transfer to a blender. Add buttermilk, walnuts, dill, red onion, vinegar, salt, and 1 cup water and puree until smooth.

Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado and dill, if desired.