Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        cold avocado soup:
   3                    ripe california avocados (each about 1/2
                        -- pound)
   2      tablespoons   fresh lemon or lime juice -- or to taste
   1 1/2  cup           low salt chicken broth
   1 1/2  cup           buttermilk
   2      cups          ice water -- (up to 3)
   1      teaspoon      ground cumin -- or to taste
                        tabasco to taste
                        chili coriander cream:
     1/4  cup           sour cream
     1/4  cup           plain yogurt
   2                    garlic cloves -- chopped
   1                    fresh jalapeno -- seeded and
                        -- chopped, or to
                        -- taste
   2      cups          chopped fresh coriander -- washed well and
                        -- spun dry

Preparation:

Halve, pit, and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin with remaining ice water to desired consistency and chill, covered, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer.) For the Chili Coriander Cream, in a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides until very smooth. Cream may be made 6 hours ahead and chilled. Serve soup with Chili Coriander Cream and coriander sprigs.