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Chilled Avocado and Mint Soup

3.3

(12)

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Chilled Avocado and Mint SoupMark Thomas

Fresh mint makes this starter all the more cooling. Use Haas avocados for the creamiest texture. What to drink: Throughout the meal, go with the classics — beer and Margaritas.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

4 cups diced peeled avocados (about 4 medium)
3 1/4 cups chilled buttermilk
5 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced seeded serrano chile
1 teaspoon chili powder
6 tablespoons chopped fresh mint leaves, divided
3 cups (or more) low-salt chicken broth
1 cup diced seeded tomatoes

Preparation

  1. Step 1

    Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups broth. Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep chilled. Thin with more broth by 1/4 cupfuls, if desired. Rewhisk before serving.)

  2. Step 2

    Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.

TagsCold SoupSoupSoup/StewAvocadoVegetableButtermilkDairyLimeCitrusFruitScallionOnionRoot VegetableCilantroHerbs & SpicesSerrano ChileChileMintTomatoMainSideLunchDinnerGluten FreeRawEasyNo-CookFood ProcessorBon Appétit
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