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Categories:Viewed: 39 - Published at: 8 months ago
Ingredients
- 2 ripe medium avocados, halved, pitted
- 3/4 cup buttermilk
- 1/2 cup plain yogurt
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons chopped seeded jalepeno chili
- 1/2 teaspoon chili powder
- 1/2 cup (about) canned low-salt chicken broth
- Chopped red onion
Method
- Scrape avocados from skin into processor.
- Add buttermilk and yogurt; puree until smooth.
- Mix in lime juice, jalepeno and chili powder.
- With machine running, blend in 1/2 cup broth.
- Season with salt and pepper.
- Chill soup until cold.
- (Can be made 1 day ahead.
- Cover and keep chilled.)
- Thin soup with more broth, if desired.
- Spoon into bowls.
- Sprinkle with onion.
