For the avocado chili buttermilk soup, first peel and pit the avocados and cut them into small pieces. Also cut the chilies in half and remove the seeds.
Blend the avocados, chilies, buttermilk, lime zest and the peeled and chopped ginger, slowly adding the lime juice.
Finally, blend in the basil leaves and season to taste with salt, pepper and honey. Serve with croutons and a basil leaf.
The avocado chili buttermilk soup should be served ice cold and immediately after blending.
Preparation Tip:
Cut tomatoes into small cubes, mix with chopped basil, a few drops of olive oil and croutons, and arrange on top of the avocado-chili-buttermilk soup.
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