Buttermilk Avocado Soup
Alright people. Gather up all the recipes you’ve hoarded away in a secret file folder (or, in this day and age, folder on your desktop) that call for buttermilk.
The Omnivore was hesitant to try this combination. First, he was intimidated by the buttermilk. Then, he was slightly offended by the color. I don’t know he should be, though. Seems like after the avocado frosting, avocado bread, and avocado hummus, he’d get used to the green.
Once I bribed him into licking the spoon, he was hooked. He could hardly wait until dinner. He raved over the flavor. The texture. The endless possibilities and combination of avocado soup. “Just imagine,” he said, “if you added BACON!”
I actually added minced red bell pepper. Almost as good, right?
One Year Ago: Melon Salad with Chili and Lime
Avocado Buttermilk Soup (4 servings, adapted from CookingLight)
1 cup fat-free buttermilk
1/2 cup chopped fresh tomatillos
3/4 cup broth
3/8 teaspoon salt
2 ripe peeled avocados, pitted
1 small garlic clove
1 teaspoon fresh lemon juice
2 tablespoons minced red bell pepper (for garnish)
Puree first 7 ingredients in a food processor until smooth. Top with minced red bell pepper. Serve cold.
Total Fat 13.4 g
Saturated Fat 1.9 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 8.5 g
Total Carbohydrate 12.0 g
Protein 3.8 g