1 cup Greek yogurt 2% (or fat level of choice)
1 cup buttermilk
2 large ripe avocados
2-3 dill sprigs, rough chopped
2 tablespoons mint, rough chopped
1/2 lemon freshly squeezed (add more to taste)
1/2 teaspoon Kosher Salt (adjust to taste)
¾ cup milk – or more as needed (fat level of choice)
Cut avocado in half. Remove pit. Scoop out flesh with spoon into blender.
Combine all remaining ingredients in blender with avocado. Blend until smooth.
Adjust consistency of soup by blending in milk as desired. Remember that the soup will thicken slightly after being chilled.
Chill and serve.
Garnish with fresh mint and dill.
* Optional Yogurt Swirl: combine 2 Tablespoons of yogurt in a small bowl with small amounts of cold water until the yogurt looks like the consistency of heavy cream. Using a spoon swirl the thinned yogurt on top of the soup. Garnish with herbs.
Recipe courtesy of National Dairy Council Ambassador Andrew Dole, MS, RDN, CSSD, CEC, USAT I