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Easy cold avocado soup recipe puts the chill in summer

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Midland Food Examiner

How to Make Cold Avocado Soup

Chilled soups keep summertime eating cool, and avocados are a powerhouse of beneficial nutrients with over 20 vitamins, minerals, and phytonutrients, plus mono and polyunsaturated fats that contribute to healthy eyes, skin, and hair. Buttermilk is another good-for-you food that most never consume, but it is a source of potassium, B12, and calcium. (What do you do with leftover buttermilk? See the resource link below.)

This simple recipe makes a refreshing first course to a summer meal, or a nutritious liquid lunch to keep you cool this summer. Best of all—it takes only minutes to prepare.
 

Avocado
Matthew Trow

Easy Avocado Soup
makes approximately 6 cups

  • 3 cups chopped avocados
  • 2 cups buttermilk
  • 1 ½ cups chicken stock
  • 1 TBS Worcestershire sauce
  • 1 tsp. salt
  • ½ tsp. hot sauce (preferably Frank’s)

Place all ingredients in a large blender and blend until smooth and creamy. Chill.

Serve cold.

That’s it! How easy is that?
 

For more info:
For information about buttermilk and great uses for it (other than drinking it), see Mind Body & Soul: Buttermilk
 
I welcome your comments. If you prefer not to leave a public comment, you can e-mail me here.

 

You might also enjoy these Summertime Good Eats:

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, Midland Food Examiner

Mary Ann Lien shares topics of interest to fans of great food. Fresh and innovative or traditional tried and true, the creation of food that delights body and soul is explored here. She welcomes input from readers and can be contacted at midland.food.examiner@gmail.com.

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