Chilled Avocado and Buttermilk Soup with Corn Salsa

Name: Chilled Avocado and Buttermilk Soup with Corn Salsa Recipe
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4
Ingredients: Soup:; 2 avocados peeled seeded and diced; Juice of 1 lime; 3 C. chicken broth; 4 T. chopped cilantro; 1 clove garlic; 1/2 jalapeno pepper (or to taste); 1 C. buttermilk; Corn Tomato and Cucumber Salsa:; 3/4 C. corn; 1/2 seeded cucumber finely diced; 4 T. cilantro chopped; 2 T. finely minced red or white onion; 1 medium tomato diced; 1 t. finely minced jalapeno; salt & pepper to taste

(2)

Minutes to Prepare: 10
Minutes to Cook: 120

Number of Servings: 4

Ingredients

Soup:2 avocados, peeled, seeded and dicedJuice of 1 lime3 C. chicken broth4 T. chopped cilantro1 clove garlic1/2 jalapeno pepper (or to taste)1 C. buttermilkCorn, Tomato, and Cucumber Salsa:3/4 C. corn 1/2 seeded cucumber, finely diced4 T. cilantro, chopped2 T. finely minced red or white onion1 medium tomato, diced1 t. finely minced jalapenosalt & pepper to taste

Directions

Place avocados, lime, broth, cilantro, garlic and jalapeno in blender, puree until smooth. Stir into buttermilk and chill for 2 hours. In a separate container, mix together salsa ingredients and chill. Makes 4 one cup servings. To serve, place a generous spoonful corn and cucumber salsa on top of soup.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 215.4
Total Fat: 15.1 g
Cholesterol: 2.4 mg
Sodium: 838.1 mg
Total Carbs: 18.9 g
Dietary Fiber: 7.2 g
Protein: 5.1 g

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