Description
Avocado and buttermilk get along famously together and with the hot temperatures of summer. This serves 2 as an appetiser or 1 as a main.
Ingredients
Scale
- 1 ripe avocado
- 1/2 cup buttermilk
- sea salt
- 1/3 of a shallot, diced
- 1/4 tsp cayenne pepper
- juice of half a lime
- 1 heaping tsp pumpkin seeds, plus more for garnish
- 1/2 cup – 2/3 cup water
- black pepper
Instructions
- Cut the avocado in half. Scoop out the flesh and reserve about a third of one half. Set that third aside (if you keep the pit with the avocado it will prevent it from turning brown).
- In a blender mix together the avocado, buttermilk, salt, shallot, cayenne pepper, lime juice, pumpkin seeds and 1/2 cup water. Blend until completely smooth and then check for consistency. If you want a thinner soup add more water.
- Pour the soup into two glasses or one bowl. Cover with plastic wrap and chill in the refrigerator for at least one hour before serving.
- When the soup is ready to serve, dice the remaining avocado. Garnish the soup with avocado chunks, pumpkin seeds, salt and pepper and a pinch of cayenne (and some fresh herbs if you please). Serve immediately while it is still cold.
- Prep Time: 10 mins
- Cook Time: 1 hour