Chilled Avocado and Yogurt Soup with Tomato Salsa
Chilled Avocado and Yogurt Soup with Tomato Salsa is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Halve and pit the avocados.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHalve and pit the avocados.
Set aside half an avocado for the salsa.
Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin.
Blend until smooth.
Taste and add more chile if desired, and then blend again.
Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup.
Stir in the lime juice, or more to taste, and season with salt.
Chill thoroughly.
Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic.
Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency.
Taste for seasoning.
Divide among 6 bowls.
Top each serving with a spoonful of salsa and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.