Chilled Avocado-Cucumber Soup

Author: M. Allan Schanbacher

Issue: September, 2009, Page 174

Ingredients
2 large avocados
2 large cucumbers, peeled and seeds removed
1 to 2 jalapeños, seeds removed for less heat
1 bunch scallions, green part only, roughly chopped
1/4 cup chopped cilantro
1 cup buttermilk
1 cup orange juice
zest and juice of 1 large lime
1 tsp. green hot sauce, or to taste
1 cup cold water to thin, more as needed
crispy tortilla strips for garnish

Place all ingredients except water and tortilla chips into a blender and purée until smooth. Pour soup through a fine mesh strainer into a bowl. Thin with water and chill for 30 minutes, season with salt and pepper, and garnish with crispy tortilla strips.

Recipes

Chilled Avocado-Cucumber Soup