Chilled Avocado and Mint Soup

• 4 cups diced peeled avocados (about 4 medium)
• 3 1/4 cups chilled buttermilk
• 5 tablespoons fresh lime juice
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 teaspoon minced seeded serrano chile
• 1 teaspoon chili powder
• 6 tablespoons chopped fresh mint leaves, divided
• 3 cups (or more) low-salt chicken broth
• 1 cup diced seeded tomatoes

1. Combine first 7 ingredients in processor.
2. Add 4 tablespoons mint; blend until smooth.
3. Transfer to large bowl.
4. Gradually whisk in 3 cups broth.
5. Season soup to taste with salt and pepper.
6. Cover; chill until cold, about 2 hours.
7. (Can be made 6 hours ahead.
8. Keep chilled.
9. Thin with more broth by 1/4 cupfuls, if desired.
10. Rewhisk before serving.)
11. Ladle soup into bowls.
12. Garnish with diced tomatoes and remaining 2 tablespoons mint.

avocados, chilled buttermilk, lime juice, green onions, fresh cilantro, seeded serrano chile, chili powder, mint, chicken broth, tomatoes

Taken from www.epicurious.com/recipes/food/views/chilled-avocado-and-mint-soup-109773 (may not work)