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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chili powder and chopped jalapeño add a touch of heat to this smooth appetizer. Try sprinkling it with chopped red onion for some crunch and color. Ingredients:
2 ripe medium avocados, halved, pitted |
3/4 cup buttermilk |
1/2 cup plain yogurt |
2 tablespoons fresh lime juice |
1 1/2 tablespoons chopped seeded jalepeño chili |
1/2 teaspoon chili powder |
1/2 cup (about) canned low-salt chicken broth |
chopped red onion |
Directions:
1. Scrape avocados from skin into processor. Add buttermilk and yogurt; purée until smooth. Mix in lime juice, jalepeño and chili powder. With machine running, blend in 1/2 cup broth. Season with salt and pepper. Chill soup until cold. (Can be made 1 day ahead. Cover and keep chilled.)
2. Thin soup with more broth, if desired. Spoon into bowls. Sprinkle with onion.
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