Name: Chilled Avocado and Yogurt Soup with Tomato Salsa
Yield: 6 Servings
Ingredients: 2 large ripe but firm avocados; 1 1/2 cups buttermilk; 1 1/2 cups plain yogurt; 2 heaping tablespoons chopped cilantro; 1 large clove garlic, thinly sliced; 1/2 serrano or jalapeño chile, seeds removed for less heat if desired, or more to taste; 1/2 teaspoon toasted and ground cumin seeds; 1 tablespoon freshly squeezed lime juice; Kosher or sea salt; 1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice; 1/4 cup finely minced white onion; 2 heaping tablespoons chopped cilantro; 1/2 serrano or jalapeño chile, seeds removed for less heat if desired, finely minced; 1 small clove garlic, finely minced; Kosher or sea salt; Freshly squeezed lime juice

Image may contain Bowl Dish Food Meal Soup Bowl Soup Cutlery and Spoon

Photo by Eva Kolenko

All the flavors of guacamole meet up in this creamy soup, with yogurt adding body and refreshment. Serve with pita or tortilla chips. For lunch, add a salad of frisée, jicama, and oranges. For dinner, serve in small portions and follow with grilled ribs, grilled salmon, or just about anything grilled.

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