Buttermilk Avocado Puree O Guacamole Con Buttermilk Food

CLASSIC GUACAMOLE

Steps:

• Cut around each avocado lengthwise, then twist the two halves apart. Remove the pit and scoop the avocado flesh into a bowl. Mash the avocados (preferably with an old-fashioned potato masher) into a coarse purée. Season the purée with salt, about 1 teaspoon. Mince the clove of garlic. Sprinkle the minced garlic with a little salt, and mash with the side of your knife into coarse paste.
• Fold in the lime juice and chopped cilantro.
• Mince the green chile and add the desired amount to the bowl. Chop the tomato and add to the bowl. Mince the onion (you should have about a third of a cup) and rinse under cold running water in a small mesh strainer. Shake off the excess water, and mix into the avocado.
• If you aren't serving the guacamole immediately, cover with plastic wrap directly on the surface of the guacamole and refrigerate. For best results, make the guacamole within 2 hours of serving and serve in batches.

MEXICAN COLD AVOCADO & BUTTERMILK SOUP

Steps:

• Place the onions in a blender or processor and add 1 cup of the puree as fine as possible.
• Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish.
• Puree again, adding broth as necessary.
• Transfer the soup to a large bowl.
• Add any remaining broth the buttermilk to the blender and whirl briefly to pick as much avocado as possible.
• Add to the soup, along with the extract and sugar, if desired.
• Both of these rather surprising ingredients enhance avocado when used in tiny amounts.
• Stir well, taste and adjust the salt.
• The soup may be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving.
• It should be cold but not icy.
• Peel the remaining half avocado cut into very thin slices.
• Divide soup-among six serving bowls and top with the sliced avocado, and coriander.
• Serve accompanied by the tortilla chips.