Ingredients

• 2 ripe medium avocados, halved, pitted
• 3/4 cup buttermilk
• 1/2 cup plain yogurt
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons chopped seeded jalepeño chili
• 1/2 teaspoon chili powder
• 1/2 cup (about) canned low-salt chicken broth
• Chopped red onion

Instructions

1. Scrape avocados from skin into processor. Add buttermilk and yogurt; purée until smooth. Mix in lime juice, jalepeño and chili powder. With machine running, blend in 1/2 cup broth. Season with salt and pepper. Chill soup until cold. (Can be made 1 day ahead. Cover and keep chilled.)
2. Thin soup with more broth, if desired. Spoon into bowls. Sprinkle with onion.