Description
This chilled avocado buttermilk soup is a refreshing and creamy dish perfect for hot summer days, combining the rich flavors of avocado and buttermilk with a hint of lime and cayenne.
Ingredients
Units
Scale
- 1 ripe avocado
- 1/2 cup (120 ml) buttermilk
- Sea salt, to taste
- 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 (120-160 ml) water
- Black pepper, to taste
Instructions
- Cut the avocado in half and remove the pit. Scoop out the flesh and reserve about a third of one half. Set that third aside, keeping it with the pit to prevent browning.
- In a blender, combine the remaining avocado flesh, buttermilk, diced shallot, cayenne pepper, lime juice, and water. Blend until smooth and creamy.
- Season the soup with sea salt and black pepper to taste. Adjust the thickness by adding more water if desired.
- Chill the soup in the refrigerator for at least 1 hour to allow the flavors to meld and the soup to become refreshingly cold.
- Before serving, dice the reserved avocado and use it as a garnish along with pumpkin seeds. Serve immediately.
Notes
- For a thicker soup, use less water.
- Keep the avocado pit with the reserved avocado to prevent browning.
- This soup is best served cold, so ensure it chills for at least an hour.
- Garnish with extra pumpkin seeds for added texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3
- Sodium: 150
- Fat: 18
- Carbohydrates: 16
- Fiber: 7
- Protein: 4
- Cholesterol: 5