A traditional chilled avocado soup often has heavy cream (and quite a lot of it). In this slimmed down version, buttermilk stands in for heavy cream--and also contributes a pleasant tang.
3 avocados, diced
1/2 cup fresh lime juice
1 small garlic clove
1 cup buttermilk
1 cup fat-free reduced-sodium chicken broth
Kosher salt and freshly ground black pepper
Cilantro, for garnish
0% Greek yogurt, for garnish (optional)
1. In a food processor, combine avocados, 1/2 cup of the lime juice, and half the garlic. Process until smooth. Pour avocado puree into a large bowl and stir in buttermilk, chicken broth, and salt and black pepper to taste. Refrigerate for 1 hour or until cold.
2. Serve soup with a sprig of cilantro and a dollop of Greek yogurt (if desired).