All the flavors of guacamole meet up in this creamy soup, with yogurt adding body and refreshment. Serve with pita or tortilla chips. For lunch, add a salad of frisée, jicama, and oranges. For dinner, serve in small portions and follow with grilled ribs, grilled salmon, or just about anything grilled.

　　

Ingredients

6 Servings

　　2 large ripe but firm avocados

　　1 1/2 cups buttermilk

　　1 1/2 cups plain yogurt

　　2 heaping tablespoons chopped cilantro

　　1 large clove garlic, thinly sliced

　　1/2 serrano or jalapeño chile, seeds removed for less heat if desired, or more to taste

　　1/2 teaspoon toasted and ground cumin seeds

　　1 tablespoon freshly squeezed lime juice

　　Kosher or sea salt

　　

For the salsa:

1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice

　　1/4 cup finely minced white onion

　　2 heaping tablespoons chopped cilantro

　　1/2 serrano or jalapeño chile, seeds removed for less heat if desired, finely minced

　　1 small clove garlic, finely minced

　　Kosher or sea salt

　　Freshly squeezed lime juice

　　

Step 1

Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.

　　

Step 2

Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.

　　

Step 3

If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

　　Reprinted with permission from Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner, by Janet Fletcher, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Eva Kolenko.