This creamy, buttermilk-based avocado soup doesn't need to be pre-chilled and is ready in just 10 minutes--perfect for those hot summer nights!
- 3 cups lowfat buttermilk
- 3 avocados - peeled, pitted and chopped
- lemon, juiced
- 2 cloves fresh garlic
- ½ teaspoon salt
- 2 drops hot pepper sauce (e.g. Tabasco™), or to taste (Optional)
- Combine buttermilk, avocados, lemon juice, garlic, salt, and hot pepper sauce in blender; blend until smooth and light green in color. Adjust flavors if desired.