Cold Avocado Soup

Avocados can be very calorie dense, but they feature a good blend of fats. They feature monounsaturated oleic acid (also found in olive oil), which acts as an antioxidant to block the artery destroying actions of LDL cholesterol. They also are an excellent source of fibre, vitamin C, and minerals.

2 ripe Hass avocadoes (about 1 lb or 1/2 kg), peeled and pitted
1 small clove garlic, chopped
2 cups (500 ml) buttermilk (or soymilk mixed with 1 tsp or 5 ml lemon juice)
4 tsp (20 ml) fresh lime juice
1/4 tsp (2 ml) salt
Pinch of ground red pepper
1/2 cup (125 ml) fresh summer herbs (parsley, chives, basil), chopped and divided
Water
1/4 -1/2 Cup (60 to 125ml) Water (Optional)

Pur?avocadoes in a food processor until smooth. Stir in buttermilk, lime juice, salt, red pepper, and 1/4 cup (60 ml) fresh herbs. Remove to bowl and refrigerate until cold. Mix, if necessary, with 1/4 to 1/2 cup (60 to 125 ml) water.

Taste and adjust seasonings. Ladle soup into chilled bowls and garnish with remaining herbs. Serves 4.

Source: alive #261, July 2004