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chilled avocado soup



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  • Carbohydrates: 279.5
  • Fats: 23.0
  • Dietary Fiber: 37.0
  • Minerals: 7.0
  • Proteins: 18.0
  • Vitamins: 14.0
  • Water: 10.0


  1. Peel and pit the avocados
  2. To avoid browning
  3. Place the avocados in a mixing bowl and immediately mash them with 1 / 2 cup of the buttermilk and the lemon juice until avocados are smooth
  4. Add the remaining ingredients to the bowl except the garnishes and mix well
  5. At this point
  6. You can puree the soup or not
  7. Your choice
  8. Cover the soup well and chill at least 1 hour or until ready to serve
  9. Before serving
  10. Cut the tortillas into 1 / 2" x 2" strips and lightly toast in a hot cast iron skillet until they are crisp
  11. Stir frequently to avoid burning
  12. Taste and adjust the seasonings in the soup
  13. If the soup is too thick for your liking
  14. Thin using a little bit of vegetable broth until you have the desired consistency
  15. For each helping
  16. Serve soup garnished with the tortilla strips
  17. Dash of paprika
  18. Sliced scallions
  19. Cilantro
  20. Mint and diced tomatoes

Step 10

Total Time in Minute 60

Ingredients Count 17

cooking chilled avocado soup

See More Relate Photo


Hass avocadoes

Low-fat buttermilk


Juice of

Green bell pepper

Green onion

Elephant garlic clove

Green jalapeno pepper

Fresh cilantro

Fresh parsley

Of fresh mint

Ground cumin


Cracked black pepper

Corn tortillas



Roma tomato

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