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Chilled Avocado Soup Topped with Black Bean Salsa Recipe


Avocado Pulp from 6 Avocadoes
Lemon Juice 1/2 cup
Chicken Stock 3 cups
Buttermilk 1/2 qts
Cumin, ground 1 tbsp
Cayenne Pepper 1/2 tsp

Black Bean Salsa:
Black Beans, canned 12 oz
Tomatoes, 1/4″ dice 10 oz
Red Onion, 1/4″ dice 3 oz
Cilantro, chopped 4 tbsp
Salt 1 tsp


Step 1
In a large bowl, whisk together the Avocado Pulp, lemon juice, chicken stock, and buttermilk until smooth. Season with cumin and cayenne. Cover and chill.

Step 2
Drain and rinse black beans. Combine with diced tomatoes, red onion, and cilantro. Season with salt and pepper.
To serve, ladle 6 fl oz of soup into a bowl. Garnish with 1 oz of salsa. Serve.

See glossary for recipe ingredients you’re not familiar with.

Serves 8 – 10.

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