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)|
|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.