Chilled avocado soupServes 8 to 10
For soup:
5 avocados, peeled and seeded
1 jalapeño, seeded
2 cups yogurt
1 qt. buttermilk
½ cup lime juice
salt to season
fresh ground pepper
For garnish:
2 cucumbers, peeled and seeded
2 tbsp. sesame oil
Coarse salt to sprinkle
1 tbsp. sesame seeds, toasted and salted
In a food processor or with an immersion blender, place the avocado and jalapeño in a bowl. Add the yogurt, buttermilk and lime juice. Season with salt and pepper to taste. Chill. If too thick, thin with buttermilk.
For the garnish, dice the cucumbers, add the sesame oil, and season with salt and sesame seeds. Add some to the soup for each serving.
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