chilled-avocado-and-mint-soup-109773.json

{
    "directions": [
        "Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups broth. Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep chilled. Thin with more broth by 1/4 cupfuls, if desired. Rewhisk before serving.)",
        "Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint."
    ],
    "ingredients": [
        "4 cups diced peeled avocados (about 4 medium)",
        "3 1/4 cups chilled buttermilk",
        "5 tablespoons fresh lime juice",
        "1/4 cup chopped green onions",
        "1/4 cup chopped fresh cilantro",
        "1 teaspoon minced seeded serrano chile",
        "1 teaspoon chili powder",
        "6 tablespoons chopped fresh mint leaves, divided",
        "3 cups (or more) low-salt chicken broth",
        "1 cup diced seeded tomatoes"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Milk/Cream",
        "Tomato",
        "Appetizer",
        "No-Cook",
        "Graduation",
        "Mint",
        "Avocado",
        "Summer",
        "Chill",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Chilled Avocado and Mint Soup",
    "url": "http://www.epicurious.com/recipes/food/views/chilled-avocado-and-mint-soup-109773"
}