Chilled Avocado and Yogurt Soup with Tomato Salsa
A refreshing chilled soup combining creamy avocados with tangy buttermilk and yogurt, topped with a fresh tomato-avocado salsa. Perfect for warm summer days, this Mexican-inspired soup balances rich avocado with bright citrus and a hint of heat.
Ingredients
- •2 whole large ripe but firm avocados
- •1½ cups buttermilk
- •1½ cups plain yogurt
- •2 tablespoons chopped cilantro
- •1 clove garlic
- •½ whole serrano or jalapeño chile
- •½ teaspoon toasted and ground cumin seeds
- •1 tablespoon freshly squeezed lime juice
- •to taste Kosher or sea salt
- •1 whole plum tomato
- •¼ cup white onion
- •2 tablespoons chopped cilantro
- •½ whole serrano or jalapeño chile
- •1 clove garlic
- •to taste Kosher or sea salt
- •to taste freshly squeezed lime juice
Cooking Instructions
- 1.
Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
15 min
- 2.
Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
10 min
- 3.
If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.
5 min
