COLD AVOCADO SOUP WITH CHILI CORIANDER CREAM

Cold Avocado Soup with Chili Coriander Cream image

Yield Makes About 7 Cups

Number Of Ingredients 9

3 ripe California avocados (each about 1/2 pound)
2 tablespoons fresh lemon or lime juice, or to taste
1 1/2 cups low-salt chicken broth
1 1/2 cups buttermilk
2 to 3 cups ice water
1 teaspoon ground cumin, or to taste
Tabasco to taste
Chili Coriander Cream
Garnish: coriander sprigs

Steps:

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 soup with enough of remaining cup ice water to reach desired consistency and chill, covered with plastic wrap, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).
Serve soup drizzled with chili coriander cream and garnished with coriander sprigs.