Chilled Avocado Soup

This is one of the bebe's favorites.  We like it too. 

Ingredients


3 ripe avocados
2 cups low-fat buttermilk
1/3 cup walnut halves
1 Tablespoon dill, plus more for garnish
1 Tablespoon fresh cilantro
1/4 cup diced red onion, or half a small onion
1 tablespoon red wine vinegar
1 teaspoon coarse salt
Directions

1.Halve and pit two avocados. With a spoon, scoop out flesh and transfer to a blender. Add buttermilk, walnuts, dill, cilantro, red onion, vinegar, salt, and 1 cup water and puree until smooth.

2.Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado and dill, if desired.