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Buttermilk Avocado Soup

July 26, 2010

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.

I know, you’re just like me.  You see wonderful sounding recipes for pancakes, muffins, and cakes that call for buttermilk and you loathe having to buy a quart of the stuff only to use 1/2 cup for the designated recipe.
Sure, sure, you could do that old buttermilk substitute of 1 cup milk + 1 T lemon juice.  But then you’d feel like a fake.  And actually, you should be a fake.  You’d pawn those treats off to coworkers that ooohh and ahhh over the title containing the seemingly obscure ingredient buttermilk. It just sounds sexy, doesn’t it?  Buttermilk Blueberry Muffins. Way more sexy than Blueberry Muffins Made with Mostly Milk and 1 Tablespoon of Lemon Juice.
This recipe, people, is worth investing in the buttermilk.  Spend the $2.00.  Drag out those dog-eared magazine pages and prepare to bake.  Of course, bake AFTER you make this phenomenal summer avocado soup.

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.

IMGP4760 by you.

Per serving
Calories 173.4
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

9 Comments leave one →
  1. July 27, 2010 11:47 am

    Okay, I officially like having buttermilk around, I’ve decided. It lasts for a while, and it seems like I’m always finding something to do with it. Like, for example, an avocado-buttermilk salad dressing I made a while back that looks to have a similar flavor to this soup. I would like that wrap too – that has to be a homegrown tomato, right? It looks like tomato perfection.

    Oh, and about the lemon juice-milk substitute – I’m not so much a fan. It never has the same thickness as actual buttermilk, so it acts differently in batters. And it certainly doesn’t have the same flavor if you’re eating it raw, like in something like this soup.

    • brannyboilsover permalink*
      July 27, 2010 12:00 pm

      I’m not a fan of the substitute either. I hope I got the point about buying the real buttermilk across in this post! Lemon and milk soup? Pass. Buttermilk soup? Delicious.

      And yes, that is a homegrown tomato. Those storebought impostors could never achieve that level of ruby redness.

  2. July 27, 2010 12:17 pm

    Okay, I’m just like Bridget! I’m totally looking at that tomato thinking, I want one of those with this soup! So you didn’t even have to strain it after putting it in the food processor? It looks so smooth.

    • brannyboilsover permalink*
      July 27, 2010 12:36 pm

      Nope, no straining and velvety smooth!

  3. July 27, 2010 1:25 pm

    See – and that’s why I buy powdered buttermilk, it lasts forever and on random days when I see a recipe for buttermilk avocado soup I don’t need to wonder if I need to pick up buttermilk!

  4. July 27, 2010 4:51 pm

    I also dog-eared this recipe. I usually use the “fake” buttermilk, but I would get the real thing for something like this. I love cold soups, especially around this time of summer.

  5. July 28, 2010 9:33 am

    A lovely & appetizing chilled avocado soup!!!


    Many greetings from Brussels, Belgium!

  6. July 29, 2010 12:04 pm

    This soup sounds delicous. I recently made an Avocado soup myself and really loved how light and flavorful it turned out. Here is my recipe – hope you get to try it as well.

  7. August 22, 2010 5:57 pm

    I’m not sure I can pass this off on the Husband, but it looks so yummy (and I love the green color, unlike the Omnivore!).. I might have to!

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