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
• Chili Coriander Cream
• Garnish: coriander sprigs

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 soup with enough of remaining cup ice water to reach desired consistency and chill, covered with plastic wrap, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).
4. Serve soup drizzled with chili coriander cream and garnished with coriander sprigs.

california avocados, lemon, lowsalt, buttermilk, water, ground cumin, chili coriander cream, coriander sprigs

Taken from www.epicurious.com/recipes/food/views/cold-avocado-soup-with-chili-coriander-cream-10185 (may not work)