Ingredients

• 3 ripe California avocados (each about 1/2 pound)
• 2 tablespoons fresh lemon or lime juice, or to taste
• 1 1/2 cups low salt chicken broth
• 1 1/2 cups buttermilk
• 2 to 3 cups ice water
• 1 teaspoon ground cumin, or to taste
• Tabasco to taste
• 1/4 cup sour cream
• 1/4 cup plain yogurt
• 2 garlic cloves, chopped
• 1 fresh jalapeno, seeded and chopped, or to taste
• 2 cups chopped fresh coriander, washed well and spun dry

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Instructions

1. 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,
2. covered, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer.)
3. 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.
4. Serve soup with Chili Coriander Cream and coriander sprigs.