Avocado Buttermilk Soup

For the avocado buttermilk soup, peel and pit the avocados.

Mash the avocados together with water, lemon juice, buttermilk, cumin and chili seasoning and season with salt and pepper.

Wash the parsley, shake dry, chop finely and spread on the soup.

Refrigerate the avocado buttermilk soup for at least 2 hours and add a dollop of crème fraiche before serving.

Preparation Tip:

The avocado buttermilk soup can be enhanced with grated fresh citrus zest, or fresh mint.

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