Mexican

Chilled Avocado and Buttermilk Soup with Corn Salsa is for Dinner.

Chilled Avocado and Buttermilk Soup with Corn Salsa takes 10 minutes to prepare.

Chilled Avocado and Buttermilk Soup with Corn Salsa takes 120 minutes to cook.

Chilled Avocado and Buttermilk Soup with Corn Salsa makes 4 servings.

The ingredients for Chilled Avocado and Buttermilk Soup with Corn Salsa are:

Soup:
2 avocados, peeled, seeded and diced
Juice of 1 lime
3 C. chicken broth
4 T. chopped cilantro
1 clove garlic
1/2 jalapeno pepper (or to taste)
1 C. buttermilk

Corn, Tomato, and Cucumber Salsa:
3/4 C. corn
1/2 seeded cucumber, finely diced
4 T. cilantro, chopped
2 T. finely minced red or white onion
1 medium tomato, diced
1 t. finely minced jalapeno
salt & pepper to taste

Here is how you make Chilled Avocado and Buttermilk Soup with Corn Salsa:

Place avocados, lime, broth, cilantro, garlic and jalapeno in blender, puree until smooth. Stir into buttermilk and chill for 2 hours. In a separate container, mix together salsa ingredients and chill. Makes 4 one cup servings. To serve, place a generous spoonful corn and cucumber salsa on top of soup.

The nutritional information for Chilled Avocado and Buttermilk Soup with Corn Salsa is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 215.4

• Total Fat: 15.1 g
• Cholesterol: 2.4 mg
• Sodium: 838.1 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 7.2 g
• Protein: 5.1 g

Chilled Avocado and Buttermilk Soup with Corn Salsa is Mexican cuisine.

The dietary needs meet for Chilled Avocado and Buttermilk Soup with Corn Salsa is Vegetarian