Ingredients
- 4 cups diced peeled avocados (about 4 medium)
- 3 1/4 cups chilled buttermilk
- 5 tablespoons fresh lime juice
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 teaspoon minced seeded serrano chile
- 1 teaspoon chili powder
- 6 tablespoons chopped fresh mint leaves
- divided
- 3 cups (or more) low-salt chicken broth
- 1 cup diced seeded tomatoes
Instructions
- Combine first 7 ingredients in processor.
- Add 4 tablespoons mint; blend until smooth.
- Transfer to large bowl.
- Gradually whisk in 3 cups broth.
- Season soup to taste with salt and pepper.
- Cover; chill until cold, about 2 hours.
- (Can be made 6 hours ahead.
- Keep chilled.
- Thin with more broth by 1/4 cupfuls, if desired.
- Rewhisk before serving.)
- Ladle soup into bowls.
- Garnish with diced tomatoes and remaining 2 tablespoons mint.
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