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Chilled Avocado and Mint Soup

3.3

(12)

Image may contain Bowl Dish Food Meal Plant Soup Bowl and Soup
Chilled Avocado and Mint SoupMark Thomas

Fresh mint makes this starter all the more cooling. Use Haas avocados for the creamiest texture. What to drink: Throughout the meal, go with the classics — beer and Margaritas.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

4 cups diced peeled avocados (about 4 medium)
3 1/4 cups chilled buttermilk
5 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced seeded serrano chile
1 teaspoon chili powder
6 tablespoons chopped fresh mint leaves, divided
3 cups (or more) low-salt chicken broth
1 cup diced seeded tomatoes

Preparation

  1. Step 1

    Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups broth. Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep chilled. Thin with more broth by 1/4 cupfuls, if desired. Rewhisk before serving.)

  2. Step 2

    Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.

TagsCold SoupSoupSoup/StewAvocadoVegetableButtermilkDairyLimeCitrusFruitScallionOnionRoot VegetableCilantroHerbs & SpicesSerrano ChileChileMintTomatoMainSideLunchDinnerGluten FreeRawEasyNo-CookFood ProcessorBon Appétit
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