Recipe - Cold Avocado Soup With Chili Coriander Cream

COLD AVOCADO SOUP
3 Ripe california avocados
(each about One half pound)
2 tablespoon Fresh lemon or lime juice,
or to taste
1 One half cup Low salt chicken broth
1 One half cup Buttermilk
2 cup Ice water, (up to 3)
1 teaspoon Ground cumin, or to taste
Tabasco to taste

CHILI CORIANDER CREAM
One fourth cup Sour cream
One fourth cup Plain yogurt
2 Garlic cloves, chopped
1 Fresh jalapeno, seeded and
chopped, or to taste
2 cup Chopped fresh coriander,
washed well and spun dry

Halve, pit, and peel avocados and in a blender or food processor blend with
lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco,
and salt and pepper to taste until smooth. Transfer soup to a large bowl.
Thin with remaining ice water to desired consistency and chill,

covered, until very cold, at least 2 hours and up to 4 (soup will discolor
if kept longer.)

For the Chili Coriander Cream, in a blender or small food processor blend
together all ingredients with salt and pepper to taste, scraping down sides
until very smooth. Cream may be made 6 hours ahead and chilled.

Serve soup with Chili Coriander Cream and coriander sprigs.

Yield: 7 cups of soup

Recipe by: Cooking Live Show #CL8867 Posted to MCRecipe Digest V1 #592 by
Angele Freeman jfreeman@netusa1.net on Apr 29, 1997