Chilled Avocado and Cucumber Soup
Serves 4
Perfect for a hot summer day, this bright and refreshing soup is sure to please. Lowfat buttermilk reduces the calorie count and adds a slight tang to the soup. If you can’t find English cucumbers, remove the seeds from the common variety and proceed as directed.
2 ripe avocados, preferably Hass, skinned and cut into chunks
1 English cucumber, peeled and cut into chunks
3 scallions, sliced
1 large clove garlic, minced
1-1/2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon ground cumin
3 tablespoons fresh lemon juice
2 to 3 cups lowfat buttermilk
Tabasco Sauce, to taste
Place the avocado, cucumber, scallions, garlic, salt, pepper, and cumin in the bowl of a food processor. Run the machine until the mixture is puréed, stopping and scraping down the sides of the bowl once or twice.
Add the lemon juice and 2 cups of the buttermilk to the food processor. Purée the mixture until smooth.
Add Tabasco to taste, and adjust salt and pepper as desired. Transfer to a clean bowl and refrigerate, covered, for at least 4 hours before serving. The soup will thicken a bit as it sits, so at serving time, add more buttermilk to adjust the consistency to your liking.
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