Chilled Avocado Soup

Source: The Great Hot Sauce Book by Jennifer Trainer Thompson

• Yields: 8 servings

Ingredients

• 2 cups buttermilk
• 2 cups avocado pulp — about 2 ripe avocados
• 1 cucumber — peeled and chopped
• 2 tablespoons white onion[ — diced
• 1 lime — zest and juice
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 cups milk
• 1 cup water
• 2 tablespoons jalapeño sauce
• sour cream — for garnish

Directions

1. Blend buttermilk and avocados in blender then add cucumber, onion, lime juice (reserving the zest), salt and pepper.
2. With blender running, add milk, water and hot sauce.
3. Chill soup.
4. Serve garnished with a dollop of sour cream and a little lime zest.