Name: Chilled Avocado and Mint Soup
Yield: Makes 8 servings
Ingredients: 4 cups diced peeled avocados (about 4 medium); 3 1/4 cups chilled buttermilk; 5 tablespoons fresh lime juice; 1/4 cup chopped green onions; 1/4 cup chopped fresh cilantro; 1 teaspoon minced seeded serrano chile; 1 teaspoon chili powder; 6 tablespoons chopped fresh mint leaves, divided; 3 cups (or more) low-salt chicken broth; 1 cup diced seeded tomatoes

Fresh mint makes this starter all the more cooling. Use Haas avocados for the creamiest texture. What to drink: Throughout the meal, go with the classics — beer and Margaritas.

Recipe information

Yield
Makes 8 servings

Ingredients

4 cups diced peeled avocados (about 4 medium)

3 1/4 cups chilled buttermilk

5 tablespoons fresh lime juice

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro

1 teaspoon minced seeded serrano chile

1 teaspoon chili powder

6 tablespoons chopped fresh mint leaves, divided

3 cups (or more) low-salt chicken broth

1 cup diced seeded tomatoes

Preparation

Step 1
Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups broth. Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep chilled. Thin with more broth by 1/4 cupfuls, if desired. Rewhisk before serving.)
Step 2
Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes