posted by Sue Freeman 07-09-98 4:30 PM
Chilled Avacado Soup
1 small finely chopped clove of garlic
2 to 3 ripe avacados
2 cups buttermilk
4 teaspoons freshly squeezed lime juice
pinch of Kosher Salt
1 Tablespoon finely chopped chives
1/2 tsp. cayenne pepper
1/4 cup tequilla or white wine
1 chopped Roma tomato
1 green onion finely chopped
1 tablespoon finely chopped cilantro
3 Tablespoons sour cream (in a bag or pastry bag, to be squeezed onto soup)
Puree first two ingredients then add buttermilk, lime juice, salt, chives cayenne pepper and tequilla; process. If too
thick add water to thin out.
Now you want this the consistency of a little thicker than honey. You don't want it to run off the spoon.
Put in bowl, squeeze on sour cream, top with tomato, onion, cilantro.
Serve.
Optional: you can roast an ear of corn, shuck it rub it with oil and put on grill or burner and cook til brown and
roasted. Cut off cob and sprinkle over the soup also.