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How To make Cold Avocado and Buttermilk Soup
1/3 c Coarsely chopped sweet
-onion, such as Vidalia 2 1/2 c Cold chicken broth, all fat
-removed 3 Thoroughly ripe avocados
1 1/2 c Buttermilk
1 dr Almond extract (optional)
pn Of sugar (optional) Salt to taste 2 Jalapeno peppers, seeds and
-veins removed, cut into -very small dice 3 To 5 tablespoons minced
-cilantro Crisp tortilla chips to -accompany Place the onions in a blender or processor and add 1 cup of the Puree as fine as possible. Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish. Puree again, adding broth as necessary. Transfer the soup to a large bowl. Add any remaining broth the buttermilk to the blender and whir briefly to pick as much avocado as possible. Add to the soup, along with the extract and sugar, if desired. Both of these rather surprising ingredients enhance avocado when used in tiny amounts. Stir well, taste and adjust the salt. The soup may be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving. It should be cold but not icy. Peel the remaining half avocado cut into very thin slices. Divide soup-among six serving bowls and top with the sliced avocado, and coriander. Serve accompanied by the tortilla chips. Makes 6 servings. From the San Francisco Examiner, 6/2/93. Posted by Stephen Ceideberg; June 4 1993.
How To make Cold Avocado and Buttermilk Soup's Videos
Chilled Cucumber Soup
Cold soup? You better believe it. Also in this episode, Rhonda pushes the capacity of her blender to the limit. Tune in for - yep, you guessed it, chills and thrills.
Cold Cucumber Soup | Healthy Recipes | Soup Recipe | Drinks Recipe | Summer Coolers | Cook Book
Hello Everyone,
Welcome To Cook Book. Today in this video you will learn how to make Cold Cucumber Soup. Enjoy this summer with chef priya jham's authentic Cold Cucumber Soup and stay tuned for more interesting and upcoming recipes.
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No cook chilled buttermilk soup recipe - 2 ways
No cook chilled buttermilk recipe 2 ways. Two wonderful flavors Ash gourd (winter melon) and sweet corn. A perfect summer drink with a twist.
Full recipe & Notes -
This soup recipe has no cooking and no broth
Ash gourd cucumber chilled soup is flavored with lemon juice, mint and spiced with freshly ground pepper.
Sweet corn buttermilk soup is flavored with cumin powder and lemon juice and spiced up with red chilli powder
Cold Cucumber Soup: The Easy Way!
What's cooler than a cucumber? Fresh cucumber soup made using a blender or food processor, no stove required! With its fresh, bright green color and pleasing buttermilk tang, it's a refreshing lunch component to pair with a tomato sandwich or deviled eggs. Whatever's sizzling on the grill will go wonderfully with this ready-when-you are soup. To make it vegan, simply swap out the dairy --- coconut milk with a good dash of lemon juice in place of buttermilk; and your favorite non-dairy milk (almond milk, rice milk, soy milk? all good!) in place of the milk. I keep it in a big pitcher in the fridge, and pack it up for picnics, or sharing with friends. Recipe below:
Easy Cucumber Soup
3 1/2 cups small chunks of peeled cucumber* (about 2 pounds)
1 1/4 cups buttermilk
1 cup milk
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon sugar, or honey or maple syrup
1 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in a big bowl and stir to mix everything well. Working in batches, transfer about 1/3 of the cucumbers and liquid to the jar of a blender. Blend at high speed until well combined and fairly smooth.
Transfer to a pitcher or large container or serving bowl and continue with remainder of the ingredients. (If you use a food processor, you can do it in one batch. If you use a stick blender, you can blitz it up right in the same bowl.) Taste and adjust seasonings, adding salt or pepper or more herbs if needed. Cover and refrigerate for 2 hours until very cold. Serve cold garnished with sliced cucumber and more chopped fresh herbs.
Keeps 1 to 2 days
Serves 4 to 6
Notes:
*If using large cucumbers, peel completely and scoop out the seeds. If using small kirby cukes or hothouse cucumbers, use seeds and all, leaving some strips of peeling on for color
*For vegan soup, use your favorite plant-based milk. Thick canned coconut milk for buttermilk, adding a tablespoon of lemon juice or vinegar and letting it stand to thicken and become tangy. Use thinned coconut milk or almond, rice, or oat milk, etc., for the remaining 1 cup of milk called for.
Whoever invented this smoothie combo… I hope their pillow is cold on both sides