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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

James's Cold Avocado Tomato Roasted Pepper Soup

2 x Ripe avocados, halved, peeled
3/4 cup Buttermilk
1 x Cucumber, peeled, halved, seeded, cut into pieces (10-ounce)
2 lrg Green onions, (including green tops), chopped
1/4 cup Canned chicken broth, (or more)
1 lb Ripe tomatoes, halved, seeded, quartered
1 cup Packed roasted red bell peppers, (from jar)
1 tbl Sugar
1 tbl Fresh tarragon leaves
    Sour cream
    Fresh tarragon sprigs

 Method :
Place first 4 ingredients in processor. Blend until smooth. Add 1/4 cup broth. Season to taste with salt and pepper. Blend to mix.
Transfer soup to bowl. Cover and refrigerate.
Place tomatoes, bell peppers and sugar in clean processor. Blend until smooth. Add tarragon leaves. Season with salt and pepper. Blend 30 seconds. Transfer to bowl. Cover and chill. (Both soups can be made 4 hours ahead.)
If avocado soup is very thick, thin slightly with more broth. Ladle both soups simultaneously into each soup bowl. Garnish each with dollop of sour cream and tarragon sprig.
Makes about 5 cups.