Cold Avocado Soup

Puree in a food processor until smooth:

  • 2 ripe Hass avocados (about 1 pound)
  • 1 small garlic clove, minced

Add and process to blend:

  • 2 cups buttermilk
  • 4 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • Pinch of ground red pepper

Remove to a bowl and refrigerate until cold. (Thin if necessary with: 1/4 to 1/2 cup buttermilk, cream or milk) Taste and adjust the seasonings. Ladle the soup into chilled bowls and garnish with any of the following: Salsa fresca (Joy of Cooking‘s) or pico de gallo; 2 tablespoons sour cream or plain yogurt; 8 ounces lump crabmeat, picked over for shells and cartilage; mayonnaise; or thin slices of lime.

Cook’s note:

This makes a refreshing first course or light main course. For buffets, place the serving bowl in a large bowl of ice to keep the soup cool. Makes about 4 cups.