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Avocado Soup

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

1/4 cup sour cream
1/4 cup plain yogurt
2 garlic cloves, chopped
1 fresh jalapeno, seeded and chopped, or to taste
2 cups chopped fresh coriander

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 with remaining ice water to desired
consistency and chill, covered, until very cold, at least 2 hours
and up to 4 (soup will discolor if kept longer.)

For the Chili Coriander Cream, in a blender or small food processor
blend together all ingredients with salt and pepper to taste,
scraping down sides until very smooth. Cream may be made 6 hours
ahead and chilled.

Serve soup with Chili Coriander Cream and coriander sprigs.

Yield: 7 cups of soup

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