2 ripe Hass avocados, peeled & pitted- 1 clove Garlic, chopped
- 2 cups Buttermilk or unsweetened kefir
- 4 tsp Lime juice
- ¼ tsp sea salt or Himalayan salt
- Pinch Red pepper, ground
- 1 ½ cup Salsa (see recipe for fermented salsa)
- Puree avocado and garlic in a food processor until smooth.
- Stir in buttermilk or kefir, lime juice, salt, and red pepper.
- Put into a bowl and refrigerate until cold.
- If necessary thin with ¼ – ½ cup water.
- Taste and adjust seasonings. Ladle the soup into chilled bowls and garnish with salsa.
