- 3 ripe California avocados (each about 1/2 pound)
- 2 tablespoons fresh lemon or lime juice, or to taste
- 1 1/2 cups low-salt chicken broth
- 1 1/2 cups buttermilk
- 2 to 3 cups ice water
- 1 teaspoon ground cumin, or to taste
- Tabasco to taste
- Chili Coriander Cream
- Garnish: coriander sprigs
- Halve, pit and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin soup with enough of remaining cup ice water to reach desired consistency and chill, covered with plastic wrap, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).
- Serve soup drizzled with chili coriander cream and garnished with coriander sprigs.