Chili powder and chopped jalapeño add a touch of heat to this smooth appetizer. Try sprinkling it with chopped red onion for some crunch and color.
Recipe information
Yield
Makes 4 servings
Ingredients
2 ripe medium avocados, halved, pitted
3/4 cup buttermilk
1/2 cup plain yogurt
2 tablespoons fresh lime juice
1 1/2 tablespoons chopped seeded jalepeño chili
1/2 teaspoon chili powder
1/2 cup (about) canned low-salt chicken broth
Chopped red onion
Preparation
Step 1
Scrape avocados from skin into processor. Add buttermilk and yogurt; purée until smooth. Mix in lime juice, jalepeño and chili powder. With machine running, blend in 1/2 cup broth. Season with salt and pepper. Chill soup until cold. (Can be made 1 day ahead. Cover and keep chilled.)
Step 2
Thin soup with more broth, if desired. Spoon into bowls. Sprinkle with onion.
