Chilled Avocado Soup

• 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

1. Puree avocados with lime juice in a blender or food processor.
2. Put puree into large bowl and wisk in yogurt, buttermilk, and chicken stock.
3. Add chili powder, garlic, cumin, cayenne and mint.
4. Stir in the diced cucumber.
5. Taste for salt (at least 1/4 tsp)
6. Garnish the soup with cilantro.

cucumbers, garlic, ground cumin, ground ancho chili, cilantro, buttermilk, plain yogurt, avocados, chicken, salt, cayenne pepper, mint

Taken from online-cookbook.com/goto/cook/rpage/0000F0 (may not work)