I enjoy chilled soups around this time of the year! No cooking necessary for this rich and creamy soup with a kick of tang (buttermilk), tart (lime), smoke (cumin), heat (chili) and the verdant cilantro. As a garnish, I went with a sweet and spicy topping for texture and vibrancy, but you may use whatever you like. Have fun and be creative. Hope you enjoy this super simple soup!!

 

Did you know there are more than 500 varieties of this amazing avocado?! This avocado is a fruit (not a vegetable) and originally found in in the central Mexico region, which ripens after it is picked. Avocados were first introduced to the US in 1871, when judge R.B. Ord planted three trees in Santa Barbara, California.

Although avocados have a high caloric count, the various nutrients are “healthy” fats make it a must eat. It is known to be called the alphabet fruit due to all the vitamins it contains in just one avocado. It provides your body with vitamin A, C, E, K and B6, along with enormous amounts of potassium and “healthy” fats. Now, when combining other fat burning foods with avocado, you can improve your nutrient absorption up to a whopping 400%. Avocados can also reduce the signs of aging, regulate blood sugar and improve eye health, And, they are rich in omega-3, which improves cardiovascular health as well as lowering the risk of heart disease. Good for the heart!

Rejoice vegetarians and vegans for this amazing avocado that provides all 18 essential amino acids necessary for the body to form a complete protein. Unlike the steak protein, which may be difficult for some to consume for digestion, avocado protein is readily absorbed by the body because of the levels of fiber containing in this fruit.

Did you know that the Hass Avocado tree is still alive and producing fruit?! And, Brazilians add avocados to their ice cream and Indonesians make avocado shakes. This super food fruit has numerous benefits as well as easy utilization in many recipes plus delicious. Make this your go to fruit for better health!!

Storage tips: Once the avocado is picked, it takes 7-10 days to ripen. Keeping it in the refrigerator will slow down the ripening process. While putting in a paper bag with a ripe apple, will speed up the process. And, to reduce the oxidation levels when using half the fruit, keep the pit in and drizzle some acid over it in a covered container of the refrigerator. It tends to work quite effectively.

 

 

Servings: 4-6 small servings

INGREDIENTS:

2 ripe medium avocados, peeled and pitted

1 cup buttermilk, well shaken

2 tbsp vegetable stock

2 tbsp lime juice

4 tbsp fresh cilantro

1 tsp ground cumin

1 tsp cayenne pepper

sea salt, to taste

black pepper, to taste

GARNISH TOPPING:

drizzle of olive oil

roasted corn kernels

roasted peas, fresh or frozen

1/2  red bell pepper, diced

Greek yogurt

hot pepper sauce

dash cayenne pepper

fresh cilantro

INSTRUCTIONS:

Place all soup ingredients, except salt and pepper, in a food processor or blender and blend until smooth. Season with salt and pepper.

Let chill in the refrigerator until quite cold.

When ready to serve, top with the garnish.

NUTRITIONAL SERVING: (per serving/small) Calories 170; Fat 13.9g; Saturated Fat 2g; Carbohydrates 10.8g; Fiber 5.9g; Sugars 3g; Protein 3.7g

 

 

 

 

 

 

 

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