Chilled Avocado Soup
|Ripe avocados||4 Medium, peeled and pitted|
|Garlic||1 Clove (5 gm), minced|
|Green onions||4 , chopped|
|Chopped fresh cilantro||5 Tablespoon|
|Sliced pickled jalapeno pepper||1 Tablespoon|
|Tabasco sauce||1⁄2 Teaspoon|
|Sour cream||3 Cup (48 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Chicken broth||8 Cup (128 tbs), chilled|
In a blender or food processor, combine avocados, garlic, green onions, cilantro, jaiapenos with juice, and Tabasco.
Process until smooth.
Add sour cream; process again.
Stir in buttermilk and chilled chicken broth.
Taste for salt.
Cover; refrigerate until very cold.
May be garnished with a dollop of sour cream and chopped green onions (green part only).