This is quick, easy and delicious -- a great soup for when the weather is hot. Makes a wonderful light meal accompanied by a salad and a baguette, or an elegant starter. Quantities can be multiplied, although for very large quantities you'll need to blend it in batches. This soup can be made ahead and kept chilled in the refrigerator. If you do this, bring it to near room temperature -- that is slightly chilled not cold -- before serving.
1 avocado, peeled, coarsely chopped
2 small cloves of garlic, chopped
1 cup of buttermilk, or more to taste
1 teaspoon lemon juice
1 teaspoon lime juice
chives for garnish
Combine all ingredients except the chives in a blender and process until everything is smooth and well incorporated, scraping down the sides with a spatula as necessary. If the soup is thicker than you would like, thin with additional buttermilk.
Pour into indivual bowls and garnish with chives. I think zest of lemon and/or lime would be a nice garnish as well, and next time I make this I want to see how it is with a bit of pimenton as a garnish.
The quantities given here make enough soup for two to three people.
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