3 ripe avocados,
1 litre buttermilk,
2 cups chicken broth,
1 teaspoon chopped cilantro,
2 limes, juiced,
1 teaspoon EV olive oil,
1/2 medium cucumber, peeled,
1/2 clove garlic,
salt and 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.
