Dana Treat – Treat Yourself

Chilled Avocado Soup

Posted June 10, 2009

Chilled Avocado Soup
Adapted from Vegetable Soups from Deborah Madison’s Kitchen
Serves 4-6

The list of ingredient here may seem long, but the soup comes together in no time.  It is just a matter of blending, pouring into a bowl, adding chopped things to the bowl, and refrigerating.  This is a great soup to in advance since time in the refrigerator improves the flavor.

2 cups low-fat buttermilk
1 cup yogurt, full or low fat
1 large avocado, peeled and pitted
1 cucumber, peeled and seeded
1 large garlic clove
Sea salt and freshly ground black pepper
3 slender scallions, white part plus a bit of the green, finely minced
2 tbsp. chopped dill
1 tbsp. snipped chives
1 tbsp. minced marjoram or oregano
1 tbsp. minced tarragon
1 tbsp. chopped cilantro
1/2 jalapeño chile, seeded and chopped
Zest and juice of 1 lime

1.  Purée the buttermilk, yogurt, avocado, and a quarter of the peeled cucumber in a blender until smooth, then pour into a bowl.

2.  Mash the garlic with 1/2 tsp. salt and stir it into the purée along with the scallions, herbs, chile, and lime zest.  Season to taste with salt, pepper, and lime juice.  Finely chop the rest of the cucumber and add it to the soup.  Cover and refrigerate until well chilled.  Just before serving, taste and adjust the seasonings.

3.  To serve, ladle into bowls and garnish with any or all of the following:

Thinly slivered radishes
Pistachios, walnuts, or pumpkin seeds
Finely sliced chive and chive blossoms
Dill, mint, and cilantro sprigs

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