Cold Avocado Soup With Chili Coriander Cream

Recipe Ingredients

		Cold Avocado Soup
3		Ripe California avocados - (abt 1/2 lb ea)
2 tablespoons	30ml	Fresh lemon or lime juice - or to taste
1 1/2 cups	355ml	Low-salt chicken broth
1 1/2 cups	355ml	Buttermilk
2 cups	474ml	Ice water - (to 3 cups)
1 teaspoon	5ml	Ground cumin - or to taste
		Tabasco sauce - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chili Coriander Cream
1/4 cup	59ml	Sour cream
1/4 cup	59ml	Plain yogurt
2		Garlic cloves - chopped
1		Jalapeno pepper - or to taste,
		Seeded, chopped,
2 cups	292g / 10oz	Chopped fresh coriander - washed well
		And spun dry
		Salt - to taste
		Freshly-ground black pepper - to taste
		Coriander sprigs - for garnish

Recipe Instructions

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.

This recipe yields 7 cups of soup.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8867 broadcast 04-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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