Chilled Avocado Soup

• 1 whole Medium-sized Ripe Hass Avocado, Peeled And Pitted
• 1/2 cups Low Fat Buttermilk, Well-shaken
• 1/4 cups Low Sodium Vegetable Stock
• 1 Tablespoon Freshly Squeezed Lime Juice
• 2 Tablespoons Chopped Fresh Cilantro
• 1/2 teaspoons Ground Cumin
• 1/4 teaspoons Chili Powder
• 1/4 teaspoons Kosher Salt, Or To Taste
• 1/8 teaspoons Freshly Ground Black Pepper, Or To Taste
• Optional Accoutrements/garnishes Listed Below

1. Optional Accoutrements (quantities vary to taste and preference):
2. - Roasted/grilled corn kernels (I used thawed Trader Joe's frozen roasted corn).
3. - A drizzle of olive oil (I used lime olive oil from Boston Olive Oil Company).
4. - Diced tomatoes
5. - Plain 2% Greek yogurt
6. - Hot sauce (I used Tobasco chipotle hot sauce)
7. - Additional fresh, chopped cilantro
8. Directions:
9. Place all of the above ingredients, except for salt and pepper (and the optional garnishes), in a food processor or blender.
10. Process/blend until smooth. Season to taste with salt and pepper.
11. Chill in the fridge until cold.
12. Top with accoutrements of your choice.
13. Nutritional Information Per Serving(without accoutrements):
14. 170.8 calories, 13.9 grams fat, 2.2 grams saturated fat, 10.8 grams carbohydrates, 5.9 grams fiber, 3.4 grams sugars, 3.7 grams protein

avocado, low fat buttermilk, ubc, freshly squeezed lime juice, fresh cilantro, ground cumin, ubc, ubc, freshly ground black pepper

Taken from tastykitchen.com/recipes/soups/chilled-avocado-soup-2/ (may not work)