Chilled Avocado Soup

Temperatures are creeping back into the 90’s and the warmer the weather, the less I feel like eating hot food. One of my favorite cold meals this summer has been chilled avocado soup and BLT sandwiches.  It’s so easy to cook some extra bacon over the weekend and keep it stashed in my refrigerator for use later in the week.  One of my favorite ways to make a BLT is with a little softened goat cheese spread on my toast, instead of the usual mayo. The soup takes 10 minutes to make, including the time it takes to clean up my food processor.  I’ve even been known to whip up a half batch in a large Pyrex measuring cup using a hand held immersion blender.  The ingredients are so simple.

Chilled Avocado Soup
2 ripe avocados, halved and pitted
2 cups buttermilk
1/2 small onion
1 tablespoon rice wine vinegar, lemon or lime juice
1/4 cup fresh dill sprigs
Salt to taste

Scoop avocado flesh from skins with a spoon into a food processor or blender.  Add buttermilk, onion, vinegar, and dill.  Puree until smooth.  Add salt to taste.  Cover mixture and refrigerate until well chilled. Serves 4.

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