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Cold Avocado Soup

(recipe, Megan Scott)

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    1. 2 ripe Hass avocadoes (about 1 pound total)
    2. 1 small garlic clove, minced
    3. 1 to 1½ cup buttermilk, divided
    4. 1 to 1½ cup chicken or vegetable stock or broth, divided
    5. 4 tsp. fresh lime juice, or to taste
    6. ¼ tsp. salt
    7. Pinch of ground red pepper, or to taste
    1. Salsa
    2. Sour cream or plain yogurt
    3. Lump crabmeat, picked over for shells and cartilage
    4. Thin slices of lime


    1. Purée the avocado and garlic in a food processor until smooth. Add 1 cup each of the buttermilk and the stock, as well as the lime juice, salt, and red pepper, and process to blend. Chill the soup.
    2. When ready to serve, thin the soup if necessary with the additional buttermilk or stock. Taste and adjust the seasonings. Ladle the soup into chilled bowls and add the garnishes.