Chilled Avocado Soup

From Recidemia English
Jump to: navigation, search


Source: The Great Hot Sauce Book by Jennifer Trainer Thompson

  • Yields: 8 servings



  1. Blend buttermilk and avocados in blender then add cucumber, onion, lime juice (reserving the zest), salt and pepper.
  2. With blender running, add milk, water and hot sauce.
  3. Chill soup.
  4. Serve garnished with a dollop of sour cream and a little lime zest.