Wednesday, April 28, 2010

Chilled Avocado and Mint Soup

Ingredients:
  • 4 cups diced peeled avocados (about 4 medium)
  • 3 1/4 cups chilled buttermilk
  • 5 tablespoons fresh lime juice
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon minced seeded serrano chile
  • 1 teaspoon chili powder
  • 6 tablespoons chopped fresh mint leaves, divided
  • 3 cups (or more) low-salt chicken broth 
  • 1 cup diced seeded tomatoes 

Directions:
  1. Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. 
  2. Gradually whisk in 3 cups broth. 
  3. Season soup to taste with salt and pepper. 
  4. Cover; chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep chilled. Thin with more broth by 1/4 cupfuls, if desired. Rewhisk before serving.) 
  5. Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.
 
Yield: 8 servings
*recipe from Bon Appétit; August 2004

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