Cold Avocado Soup with Chili Coriander Cream

• 3 ripe California avocados (each about 1/2 pound)
• 2 tablespoons fresh lemon or lime juice, or to taste
• 1 1/2 cups low salt chicken broth
• 1 1/2 cups buttermilk
• 2 to 3 cups ice water
• 1 teaspoon ground cumin, or to taste
• Tabasco to taste
• 1/4 cup sour cream
• 1/4 cup plain yogurt
• 2 garlic cloves, chopped
• 1 fresh jalapeno, seeded and chopped, or to taste
• 2 cups chopped fresh coriander, washed well and spun dry

1. Halve, pit, and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth.
2. Transfer soup to a large bowl.
3. Thin with remaining ice water to desired consistency and chill,
4. covered, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer.)
5. For the Chili Coriander Cream, in a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides until very smooth.
6. Cream may be made 6 hours ahead and chilled.
7. Serve soup with Chili Coriander Cream and coriander sprigs.

california avocados, lemon, chicken broth, buttermilk, water, ground cumin, sour cream, plain yogurt, garlic, fresh jalapeno, fresh coriander

Taken from www.foodnetwork.com/recipes/cold-avocado-soup-with-chili-coriander-cream.html (may not work)