I made this avocado soup on a whim one day when I had 2 ripe avocados lying around needing to be eaten.
How beautiful is our granite by the way? I am obsessed with its brown waves you see on the right side below. It is so much more enjoyable to be in the kitchen now than before with our decades old pink counter!
I referred to my cooking bible 1000 Vegetarian Recipes by Carol Gelles and came across this simple recipe for which I had the 3 ingredients on hand.
2 cups of vegetable broth
1 1/2 cups of chopped ripe avocados (I found 2 hass avocados to be the perfect amount)
1 cup of buttermilk
First bring the broth and avocado to a boil over medium heat.
Then place in a blender or food processor (depending on size, 2 batches may be needed).
Cover and process until pureed into this beautiful smooth color.
Then put back in pot and stir in the buttermilk. That's it!
I first had a bowl hot. Once cooled in the fridge, it is a delicious gazpacho! Great for a summer snack or side with a sandwich.
The recipe also suggests adding a 1/4 cup of chopped scallions or cilantro before pureeing if desired.
It stays green too (no browning)! I am guessing the buttermilk is the reason for this.
Thank you for stopping by. I hope I have inspired you to try something new in the kitchen! ~Val