Mexican Cold Avocado & Buttermilk Soup Recipe
For those sultry summer days or anytime you’re craving a refreshing, no-cook meal with a Mexican flair, this Cold Avocado & Buttermilk Soup is ideal. Its creamy texture, rich avocado flavor, and the tang of buttermilk make it a delightfully satisfying dish, whether as an appetizer or a light meal.
| Recipe Details | Information |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | None |
| Total Time | 20 minutes |
| Servings | 6 |
| Calories per Serving | 206.5 |
| Recipe Category | Vegetable |
| Keywords | Mexican, Low Protein, Low Cholesterol, Healthy, Under 30 Minutes, No Cook, Refrigerator, Small Appliance |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 206.5 kcal |
| Fat | 15.9 g |
| Saturated Fat | 2.6 g |
| Cholesterol | 2.5 mg |
| Sodium | 389.9 mg |
| Carbohydrates | 13.1 g |
| Fiber | 7 g |
| Sugar | 4.4 g |
| Protein | 6.2 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/3 cup | Sweet onion, chopped |
| 2 1/2 cups | Chicken broth |
| 3 large | Avocados |
| 1 1/2 cups | Buttermilk |
| 1 tsp | Sugar |
| 1/2 tsp | Salt |
| Optional | Fresh cilantro, for garnish |
| 2 cups | Tortilla chips, for serving |
Instructions
| Step | Instructions |
|---|---|
| 1 | Prepare the onion base: Place the chopped sweet onion in a blender or food processor. Add 1 cup of chicken broth to the blender and process until the mixture is as smooth and fine as possible. This will be the base for the soup, providing a subtle sweetness. |
| 2 | Add avocado: Peel and remove the pits from 2 1/2 avocados, cutting the flesh into chunks. Add these avocado pieces to the blender with the onion mixture and blend until smooth. The avocado will give the soup its creamy texture. |
| 3 | Incorporate the broth: Gradually add the remaining chicken broth as needed to achieve a smooth consistency while blending. |
| 4 | Transfer to a bowl: Pour the avocado and broth mixture into a large mixing bowl. |
| 5 | Rinse out the blender with buttermilk: Pour the buttermilk into the blender, swirling it around to pick up any leftover avocado bits. Briefly blend this buttermilk mixture to gather any remaining avocado flavor, and then add it to the soup bowl. |
| 6 | Season the soup: Add the sugar and salt to the soup mixture. These ingredients enhance the natural flavors of the avocado and give the soup a balanced taste. Stir everything together, tasting to adjust the salt if necessary. |
| 7 | Chill the soup: The soup can be made a few hours in advance. Cover it and refrigerate until you’re ready to serve. For the best flavor, allow the soup to warm up slightly before serving—it should be cold, but not icy. |
| 8 | Prepare the garnish: Just before serving, peel the remaining half avocado and slice it into thin, elegant slices. This will add a beautiful presentation on top of each serving. |
| 9 | Serve and garnish: Divide the chilled soup among six serving bowls. Garnish each bowl with a few slices of avocado and sprinkle with fresh cilantro leaves for added color and flavor. |
| 10 | Add a crunchy side: Serve the soup with tortilla chips on the side, adding a delightful crunch that pairs beautifully with the creamy texture of the soup. |
This Mexican Cold Avocado & Buttermilk Soup is not only nourishing and easy to prepare but also brings together traditional flavors in a way that feels both refreshing and indulgent. Perfect for those seeking a healthy, quick recipe that doesn’t skimp on flavor! Enjoy with friends or family, or serve as a starter for a festive Mexican-inspired meal.
