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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the onions in a blender or processor and add 1 cup of the puree as fine as possible. | 2. Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish. | 3. Puree again, adding broth as necessary. | 4. Transfer the soup to a large bowl. | 5. Add any remaining broth the buttermilk to the blender and whirl briefly to pick as much avocado as possible. | 6. Add to the soup, along with the extract and sugar, if desired. | 7. Both of these rather surprising ingredients enhance avocado when used in tiny amounts. | 8. Stir well, taste and adjust the salt. | 9. The soup may be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving. | 10. It should be cold but not icy. | 11. Peel the remaining half avocado cut into very thin slices. | 12. Divide soup-among six serving bowls and top with the sliced avocado, and coriander. | 13. Serve accompanied by the tortilla chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/3	cup	chopped sweet	21.3333	4.9813	0.5867	0.0533
chicken broth	2 1/2	cups		195.3	4.725	27.846	6.5520000000000005
avocado	3			-	-	-	-
buttermilk	1 1/2	cups		-	-	-	-
almond extract	1	drop		-	-	-	-
sugar	1	pinch		1.1471	0.2869	0.0	0.0
salt				-	-	-	-
jalapeno pepper	2		seeds cut	3.2625	0.7312	0.1024	0.0416
cilantro	3 -5	tablespoons	minced	0.0	0.0	0.0	0.0
tortilla chip				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.