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Chilled Avocado Soup
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  • 3 cucumbers, peeled, seeded and diced.
  • 1 clove minced garlic
  • 1 tsp (5 ml) ground cumin
  • 1 tsp (5 ml) ground ancho chili (or chili powder)
  • 1/4 cup (60 ml) chopped cilantro
  • juice of 2 limes
  • 1 quart (950 ml) of low-fat buttermilk
  • 12 oz (336 grm). plain yogurt
  • 5 ripe avocados
  • 2 cups (475 ml) chicken stock or water
  • salt
  • pinch or more of cayenne pepper
  • pinch of dried mint
  • Puree avocados with lime juice in a blender or food processor.
  • Put puree into large bowl and wisk in yogurt, buttermilk, and chicken stock.
  • Add chili powder, garlic, cumin, cayenne and mint.
  • Stir in the diced cucumber.
  • Taste for salt (at least 1/4 tsp)
  • Garnish the soup with cilantro.
This soup also makes an interesting sorbet-base :)

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