Avocado Soup

• Serves: 4

• From Homesick Texan
• Contributor: Mike and Kate

Ingredients

• 2 cups chicken broth
• 1 cup canned coconut milk
• 1/2 cup chopped cilantro
• 3 serrano chiles, diced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 2 teaspoons lime juice
• 2 avocados, peeled and pitted
• 1/2 cup buttermilk
• salt and pepper, to taste

Instructions

1. Bring to a boil the chicken broth, coconut milk, cilantro, serrano chiles, ginger, cumin, and lime juice.
2. Turn the heat down to low and simmer for 5 minutes.
3. Turn off the heat and let it cool for 10 minutes.
4. Cut the avocado and add it and the buttermilk to the blender.
5. Blend the avocado and buttermilk. It doesn't need to be completely blended but it will help if it's already mixed up some.
6. Add the chicken broth mixture to the blender and puree.
7. Add salt and black pepper to taste.
8. Serve hot or cold.

NOTE: 3 serrano chiles make the soup hot. The original recipe calls for 1.

CategoryRecipesSoup