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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.
Ingredients
| 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) |
Directions
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.
