Chilled Avocado and Cucumber Soup


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 of garlic (minced)
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon ground cumin
3 tablespoons fresh lemon juice
2 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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