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Cold Avocado Soup With Chili Coriander Cream fruits, soups, chili 1 cold avocado soup: 3 ripe california avocados 1 (each about 1/2 2 tablespoon fresh lemon or lime juice -- 1 or to taste 1 1/2 cup low salt chicken broth 1 1/2 cup buttermilk 2 cup ice water -- (up to 3) 1 teaspoon ground cumin -- or to taste 1 tabasco to taste 1 chili coriander cream: 1/4 cup sour cream 1/4 cup plain yogurt 2 garlic cloves -- chopped 1 fresh jalapeno -- seeded 1 and 2 cup chopped fresh coriander -- 1 washed well and 1 pound) 1 chopped, or to 1 taste 1 spun dry Halve, pit, and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin with remaining ice water to desired consistency and chill, covered, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer.) For the Chili Coriander Cream, in a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides until very smooth. Cream may be made 6 hours ahead and chilled. Serve soup with Chili Coriander Cream and coriander sprigs. Yield: 7 cups of soup Recipe By : Cooking Live Show #CL8867 From: Angele - Freeman Date: 29 Apr 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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