Avocado Cilantro Soup

Trim the scallions and slice them into 1-inch pieces, separating the white and light green parts from the dark green tops; set the tops aside for garnish.

Roughly chop the fresh cilantro leaves and mince the garlic cloves.

Cut the pared avocado into chunks and place in a blender with the white and light green parts of the scallions, chopped cilantro, and minced garlic.

Add the plain non-fat yogurt, skim buttermilk, lime juice, curry powder, and ground red pepper to the blender.

Blend on medium-high speed until the mixture is completely smooth and creamy, about 1 to 2 minutes, scraping down the sides as needed.

Pour the soup into a fine-mesh strainer or chinois and press gently with the back of a spoon to achieve a silky texture, working the soup through gradually; discard any solids.

Transfer the strained soup to a bowl and taste for seasoning, adjusting lime juice, curry powder, or ground red pepper as desired.

Divide the soup among chilled bowls and garnish with the reserved sliced dark green scallion tops and additional cilantro leaves; serve immediately.