Name: Chilled Avocado and Yogurt Soup with Tomato Salsa
Yield: 6 Servings
Ingredients: 2 large ripe but firm avocados; 1 1/2 cups buttermilk; 1 1/2 cups plain yogurt; 2 heaping tablespoons chopped cilantro; 1 large clove garlic, thinly sliced; 1/2 serrano or jalapeño chile, seeds removed for less heat if desired, or more to taste; 1/2 teaspoon toasted and ground cumin seeds; 1 tablespoon freshly squeezed lime juice; Kosher or sea salt; 1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice; 1/4 cup finely minced white onion; 2 heaping tablespoons chopped cilantro; 1/2 serrano or jalapeño chile, seeds removed for less heat if desired, finely minced; 1 small clove garlic, finely minced; Kosher or sea salt; Freshly squeezed lime juice

Image may contain Bowl Dish Food Meal Soup Bowl Soup Cutlery and Spoon

Photo by Eva Kolenko

All the flavors of guacamole meet up in this creamy soup, with yogurt adding body and refreshment. Serve with pita or tortilla chips. For lunch, add a salad of frisée, jicama, and oranges. For dinner, serve in small portions and follow with grilled ribs, grilled salmon, or just about anything grilled.

Recipe information

Yield
6 Servings

Ingredients

2 large ripe but firm avocados

1 1/2 cups buttermilk

1 1/2 cups plain yogurt

2 heaping tablespoons chopped cilantro

1 large clove garlic, thinly sliced

1/2 serrano or jalapeño chile, seeds removed for less heat if desired, or more to taste

1/2 teaspoon toasted and ground cumin seeds

1 tablespoon freshly squeezed lime juice

Kosher or sea salt

For the salsa:

1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice

1/4 cup finely minced white onion

2 heaping tablespoons chopped cilantro

1/2 serrano or jalapeño chile, seeds removed for less heat if desired, finely minced

1 small clove garlic, finely minced

Kosher or sea salt

Freshly squeezed lime juice

Preparation

Step 1
Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
Step 2
Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
Step 3
If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

Reprinted with permission from Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner, by Janet Fletcher, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Eva Kolenko.

TagsCold Soup Soup Soup/Stew Avocado Vegetable Yogurt Dairy Buttermilk Tomato Main Starter Lunch Dinner Gluten Free Nut Free Vegetarian Raw Easy No-Cook Blender Cookbooks

Recipe notes

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