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