Cold Avocado And Buttermilk Soup

Servings: 6
Ingredients:

1/3 c  Coarsely chopped sweet
-onion, such as Vidalia
2 1/2 c  Cold chicken broth, all fat
-removed
3    Thoroughly ripe avocados
1 1/2 c  Buttermilk
1    Drop almond extract
-(optional)
1 pn Of sugar (optional)
Salt to taste
2    Jalapeno peppers, seeds and
-veins removed, diced
3    To 5 tablespoons minced
-cilantro

Crisp tortilla chips to accompany

Place the onions in a blender or processor and add 1 cup of the Puree as
fine as possible. Peel and chunk in 2 1/2 of the avocados, reserving the
remaining half for garnish. Puree again, adding broth as necessary.

Transfer the soup to a large bowl. Add any remaining broth the buttermilk
to the blender and whir briefly to pick as much avocado as possible. Add to
the soup, along with the extract and sugar, if desired. Both of these
rather surprising ingredients enhance avocado when used in tiny amounts.
Stir well, taste and adjust the salt. The soup may be made to this in
advance and refrigerated several hours, but for best flavor allow it to
warm up a bit before serving. It should be cold but not icy.

Peel the remaining half avocado cut into very thin slices. Divide
soup-among six serving bowls and top with the sliced avocado, and
coriander. Serve accompanied by the tortilla chips.

From the San Francisco Examiner, 6/2/93.

Posted by Stephen Ceideburg