Sea salt and freshly ground black pepper, to taste
1/2 teaspoon mexican oregano
6 medium ripe roma tomatoes, seeded, and finely diced
1/4 red onion, minced
4 serrano chiles (or 2 jalapenos), stemmed, and minced *
1 small garlic clove, mashed to a fine paste
1/3 cup cilantro, leaves only, chopped
2 tablespoons freshly squeezed lime juice
3/4 teaspoon sea salt
Few Turns of freshly ground black pepper
1 cup heavy cream
1/8 cup buttermilk
* (remove seeds and membrane for less heat)
Push the avocados through a fine sieve. Place the avocado puree in a mixing bowl. Add the lime juice. Gradually add the chicken stock, stirring constantly.
When the avocado has been thoroughly blended with the broth, slowly add the crema. The mixture should be smooth and creamy. Season with salt and pepper.
Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish.
Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
Combine all of the ingredients in a mixing bowl. Stir and toss well.
Let sit for 20 minutes Store in a covered container in the refrigerator.
Yield: 2 cups