Pursuit of: Buttermilk Recipes [Guacamole Soup]

When I think of buttermilk, my mind immediately hones in on baked good. However, there are only so many cakes, muffins, biscuits, and breads you can make in a week (...right? maybe?). When I stumbled upon this cold soup, I knew that I had to make it, both for my buttermilk and over-worked sweet tooth.

The soup is a breeze to blend up and its temperature (COLD) lends itself well to the current 100-degrees-plus-humidity weather we've been enjoying on the east coast. The texture is smooth and creamy, and the flavor is simple and delicious. I'd compare it to guacamole, with a dollop of sour cream mixed in; thus the (re)name of the recipe.

Another pro to this recipe: there are way too many add-in options--some mentioned in the recipe below. For my first cup'o soup, I chose grape tomatoes, freshly steamed corn, and a sprinkle of cilantro. To keep in vegetarian, but make it more filling, you could add some black beans for protein, a.k.a. a perfect Meatless Monday meal. And to take it one step further, switch out the buttermilk for a non-dairy milk (e.g. unsweetened almond or rice milk) for a vegan option!

Anyway you choose to enjoy it, its a new and refreshing way to enjoy buttermilk :)

Guacamole Soup

Slightly Adapted from Country Living

Servings: 2-4

1 avocado, sliced
1/2 cup vegetable broth
1 clove garlic
3/4 cup reduced fat buttermilk*
1/2 cup water
1 tablespoon lime juice, or juice from 1 lime
Salt, to taste (~1/2 teaspoon)
Cayenne, to taste (~1/8 teaspoon)
Pepper, to taste
*swap out for about 1/2 cup non-dairy milk for vegan option (will be thinner)

• In a blender, add avocado, broth, garlic, buttermilk, and water. Pulse until no large chunks of avocado remain. Stir in lime juice and spices. Serve immediately or store in refrigerator until ready to eat.

Optional Toppings: Cilantro, corn, black beans, grape tomatoes, pico de gallo, pasta (cooked and cooled), crushed tortilla chips