Ingredients Jump to Instructions ↓

  1. 1 English hothouse cucumber - peeled, diced (large)

  2. 2 1/2 cups 592ml Low-fat (1%) buttermilk

  3. 1 Avocado - quartered, pitted, And peeled

  4. 4 tablespoons 60ml Chopped red onion

  5. 2 tablespoons 30ml Chopped fresh basil Salt - to taste Freshly-ground black pepper - to taste

  6. 1/2 cup 31g / 1.1oz Chopped seeded tomato

  7. 2 teaspoons 10ml Fresh lime juice

  8. 4 tablespoons 60ml Plain nonfat yogurt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour. Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve. This recipe yields 4 servings. Per serving: calories, 145; total fat, 6 g; saturated fat, 2 g; cholesterol, 5 mg.


Send feedback