Cold Avocado & Buttermilk Soup
Serves: 8 servings
  • ⅓ cup vidalia onion, chopped
  • 3 ripe avacados, divided, peeled and chunked
  • 2 jalapeno peppers, seeded, deveined & diced
  • 8 Tbsp SACO Cultured Buttermilk Blend
  • 2½ cups chicken broth
  • 2 cups water
  • 1 drop almond extract
  • ¼ tsp sugar
  • 3-5 Tbsp cilantro, minced tortilla chips
  1. Save ½ of an avocado for garnish.
  2. Place the onions in a blender or processor with the remaining avocados, peppers and puree adding broth as necessary.
  3. Transfer soup to a large bowl.
  4. Add any remaining broth and water to the mixture.
  5. Add the extract and sugar, if desired.
  6. Stir well, taste and adjust the salt.
  7. The soup may be refrigerated for several hours.
  8. Peel the remaining half avocado, cut into thin slices and garnish top of soup with the slices and the cilantro.
  9. Serve with tortilla chips.
Recipe by SacoFoods at