3 ripe avocados; 4 cups buttermilk; 2 cups chicken broth; 1 teaspoon chopped cilantro; 2 limes, juiced; 1 teaspoon extra virgin olive oil; 1/2 medium cucumber, peeled;
1 garlic clove;
sea salt and freshly ground black pepper to taste.
Recipe: Combine the seeded avocado with the other ingredients in a food processor and blend until smooth. Pour the avocado soup in an airtight container and refrigerate until chilled. Serve the chilled avocado soup with freshly baked, crispy herb croutons and a teaspoon of diced fresh tomatoes. Serving suggestion: You can fill a squeeze bottle with sour cream and make a swirl on top of every avocado soup after pouring it in the bowl.
The Avocado soup is an excellent summer soup, full of healthy essential fats and vitamins. How to find out if the avocado is ripe, but not mushy? Over-ripe avocadoes are a waste of money, on the other hand, green avocadoes are not good for eating for at least 1-2 days. So, to find out if an avocado is ripe, make sure the skin is dark and when you press it with your thumb it is as hard as a ripe banana, no more than that. Just make sure nobody see you do that. Also, see Avocado Salad Dressing and Avocado Salad Recipe.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.