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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 4 |
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If you love Avocados, then this chilled, easy soup is for you. Full of vitamins and flavor, this summer dish is a must try! Ingredients:
3 ripe avocados |
2 cups low-fat buttermilk |
1/3 cup walnut halves |
1/3 cup fresh dill sprigs, plus more for garnish (optional) |
1/3 cup diced red onion, or half a small onion |
1 teaspoon coarse salt |
1/8 tsp ground nutmeg |
1/4 tsp ground black pepper |
1 tablespoon red wine vinegar |
Directions:
1. Halve and pit two avocados. With a spoon, scoop out flesh and transfer to a blender. TIP: Sprinkle lemon or lime juice over peeled avocados to prevent discoloring.
2. Add buttermilk, walnuts, dill, red onion, vinegar, salt,nutmeg, pepper and 1 cup water and puree until smooth.
3. Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado and dill, if desired.
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