Three-Minute Chilled Avocado Buttermilk Soup

Chilled avocado buttermilk soup

Chilled Avocado Soup

when buying avocados, pick those that are firm to the touch with unbroken skin. Give it a chance to reipen a couple of days at room temperature. You'll know it's ready to use when it feels delicate.

Who wants to be slaving over a hot stove when summer is happening in all its glory outside? Not me! So I keep my summer meals light and cold and make recipes that don’t require a lot of cooking.

Avocado buttermilk and basil for chilled avocado soup

Avocado soup in a blender

This chilled avocado soup is one of my summer staples. (takes only 3 minutes to make), it's simple (just 2 steps), it's filling and it's pantry-friendly, utilizing fixings that you presumably have on hand. This soup is deliciously rich from the avocado, and tart from the lemon and buttermilk. A decent bunch of basil leaves make the soup summary and refreshing. Utilize a good quality vegetable stock, it will have all the difference to your soup.

Chilled avocado buttermilk soup

Chilled Avocado Buttermilk Soup

Serves 1 to 2

Things You'll Need

  • 1 ripe avocado
  • 1 clove of garlic, peeled
  • 3/4 tablespoon lemon juice
  • 3/4 cup buttermilk
  • 1 cup vegetable stock
  • 10 large basil leaves
  • Salt and freshly cracked black pepper
Method
  1. Cut the avocado lengthwise, going all around the pit so that you have two avocado halves. Tug the halves gently and pull them apart. Take the avocado half that has the pit, and cut the skin side again in half lengthwise, going around the pit. Separate it into two pieces. Now you will have a quarter of the avocado with the pit. Using a spoon, gently scoop out and discard the pit.
  2. Using the spoon, scoop out all the avocado flesh into a blender jar. Discard the avocado skins. Add all other ingredients to the blender and blend into a very smooth soup. If the soup is too thick, add more vegetable stock and blend again.
  3. Chill the avocado soup in the refrigerator for 1 hour before serving.


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