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Avocado Soup & Stew

Granny's Cold Avocado Chili Coriander Cream Soup

COLD AVOCADO SOUP
3 x Ripe California avocados - (abt 1/2 lb ea)
2 tbl Fresh lemon or lime juice or to taste
1 1/2 cup Low-salt chicken broth
1 1/2 cup Buttermilk
2 cup Ice water - (to 3 cups)
1 tsp Ground cumin or to taste
    Tabasco sauce to taste
    Salt to taste
    Freshly-ground black pepper to taste
CHILI CORIANDER CREAM
1/4 cup Sour cream
1/4 cup Plain yogurt
2 x Garlic cloves chopped
1 x Jalapeno pepper or to taste,
    seeded, chopped,
2 cup Chopped fresh coriander washed well
    and spun dry
    Salt to taste
    Freshly-ground black pepper to taste
    Coriander sprigs for garnish

 Method :
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. Transfer soup to a large bowl. Thin with remaining ice water to desired consistency and chill, covered, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).
For the Chili Coriander Cream, in a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides until very smooth. Cream may be made 6 hours ahead and chilled.
Serve soup with Chili Coriander Cream and coriander sprigs.
This recipe yields 7 cups of soup.