Cool, Creamy Avocado and Cucumber Soup

Ingredients

1 medium-large cucumber, peeled, seeded, and cut into 1/2 inch pieces

3 medium avocados, peeled, seeded, and cut into 3/4 inch pieces

2 oz. chopped shallot (6 tablespoons)

1 medium jalapeño, stemmed, seeded, and cut into 1/2 inch pieces

2 1/2 cups buttermilk

3/4 cup chicken or vegetable broth

3 tablespoons lime juice

1/2 -1 teaspoon salt (to taste)

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon ground white pepper

Procedure

Place all ingredients in a blender in the order listed. Cover and blend in purée for 35 to 45 seconds until smooth, creamy, and homogeneous. Chill with plastic wrap pressed directly on the top. Sir face of the soup if not serving immediately. Can be garnished with diced tomatoes, chopped jalapeño peppers, and slices of avocado.