larry_stewart
Master Chef
I plan on making a Chilled Avocado Soup from a Martha Stewart cookbook Ive had laying around.
Ingredients are:
2 Cups Buttermilk
1/3 Cup Walnuts
1/3 Cup Dill
1/3 Cup Red onion
1 Tbs Red wine vinegar
1 Cup Water
Season with S&P
Basic Instructions are put all ingredients in blender until smooth.
Chill 1 Hour +
Garnish with avocado pieces and Dill.
I know Guacamole can discolor, as does a cut avocado. So, Im just wondering if this soup is immune to the color change ?
Ingredients are:
2 Cups Buttermilk
1/3 Cup Walnuts
1/3 Cup Dill
1/3 Cup Red onion
1 Tbs Red wine vinegar
1 Cup Water
Season with S&P
Basic Instructions are put all ingredients in blender until smooth.
Chill 1 Hour +
Garnish with avocado pieces and Dill.
I know Guacamole can discolor, as does a cut avocado. So, Im just wondering if this soup is immune to the color change ?