Chilled Avocado Soup

• 2 ripe medium avocados, halved, pitted
• 3/4 cup buttermilk
• 1/2 cup plain yogurt
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons chopped seeded jalepeno chili
• 1/2 teaspoon chili powder
• 1/2 cup (about) canned low-salt chicken broth
• Chopped red onion

1. Scrape avocados from skin into processor.
2. Add buttermilk and yogurt; puree until smooth.
3. Mix in lime juice, jalepeno and chili powder.
4. With machine running, blend in 1/2 cup broth.
5. Season with salt and pepper.
6. Chill soup until cold.
7. (Can be made 1 day ahead.
8. Cover and keep chilled.)
9. Thin soup with more broth, if desired.
10. Spoon into bowls.
11. Sprinkle with onion.

avocados, buttermilk, plain yogurt, lime juice, jalepeno chili, chili powder, chicken broth, red onion

Taken from www.epicurious.com/recipes/food/views/chilled-avocado-soup-101247 (may not work)