Recipe courtesy of Sara Moulton
Yield:
7 cups of soup
Level:
Easy

Ingredients

Cold Avocado Soup:
Chili coriander cream:

Directions

Halve, pit, and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin with remaining ice water to desired consistency and chill,

covered, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer.)

For the Chili Coriander Cream, in a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides until very smooth. Cream may be made 6 hours ahead and chilled.

Serve soup with Chili Coriander Cream and coriander sprigs.

IDEAS YOU'LL LOVE

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Avocado Toast Three Ways

Recipe courtesy of Bobby Flay

Winter Squash Soup

Recipe courtesy of Ina Garten

Grilled Salmon and Pineapple with Avocado Dressing

Recipe courtesy of Giada De Laurentiis

Avocado Deviled Eggs

Recipe courtesy of Katie Lee

Lentil Soup

Recipe courtesy of Alton Brown

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking