Halve, pit, and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin with remaining ice water to desired consistency and chill, covered, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer.) For the Chili Coriander Cream, in a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides until very smooth. Cream may be made 6 hours ahead and chilled. Serve soup with Chili Coriander Cream and coriander sprigs. Yield: 7 cups of soup Recipe by: Cooking Live Show #CL8867 Posted to MC-Recipe Digest V1 #592 by Angele Freeman
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|Serving Size: 1 Serving (801g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 110 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 39mg||12 %|
|Sodium 1273.4mg||44 %|
|Potassium 993.4mg||26 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 22.4g|
|Protein 19.6g||28 %|
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Calories per serving: 275
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