Chilled Avocado Soup

• 2 large ripe Hass avocadoes
• 2 12 cups low-fat buttermilk (or regular milk)
• 12 lime, juice of (or lemon)
• 1 small green bell pepper, finely chopped
• 1 bunch green onion, sliced thinly, reserving 2 tablespoons for garnish
• 1 elephant garlic clove, finely minced
• 12 green jalapeno pepper, finely minced (optional)
• 2 tablespoons fresh cilantro, finely minced
• 2 tablespoons fresh parsley, finely minced
• 2 tablespoons of fresh mint, finely chopped
• 12 teaspoon ground cumin
• salt, to taste
• freshly cracked black pepper, to taste
• 4 corn tortillas
• paprika
• scallion, sliced thinly
• fresh cilantro, minced
• of fresh mint, minced
• 1 roma tomato, diced small (firm but ripe)

1. Peel and pit the avocados.
2. To avoid browning, place the avocados in a mixing bowl and immediately mash them with 1/2 cup of the buttermilk and the lemon juice until avocados are smooth.
3. Add the remaining ingredients to the bowl except the garnishes and mix well.
4. At this point, you can *puree the soup or not, your choice.
5. Cover the soup well and chill at least 1 hour or until ready to serve.
6. Before serving, cut the tortillas into 1/2" x 2" strips and lightly toast in a hot cast iron skillet until they are crisp.
7. Stir frequently to avoid burning.
8. Taste and adjust the seasonings in the soup.
9. *If the soup is too thick for your liking, thin using a little bit of vegetable broth until you have the desired consistency.
10. For each helping, serve soup garnished with the tortilla strips, dash of paprika, sliced scallions, cilantro, mint and diced tomatoes.

avocadoes, lowfat buttermilk, lime, green bell pepper, green onion, garlic, green jalapeno pepper, fresh cilantro, fresh parsley, mint, ground cumin, salt, freshly cracked black pepper, corn tortillas, paprika, scallion, fresh cilantro, fresh mint, roma tomato

Taken from www.food.com/recipe/chilled-avocado-soup-164857 (may not work)