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i made this yesterday and it is HIGHLY recommended. i skipped the tobasco & cumin(but i did use a small amount of garlic hot sauce).

Chilled Avocado and Cucumber Soup
Perfect for a hot summer day, this bright and refreshing soup is sure to please. Low-fat 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.

Serves 4

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 low-fat buttermilk

Tabasco, 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 pureed, 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. Puree 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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what's the problem? you are both fruits. learn to live together.... Roll Eyes Razz

Originally posted by sprnplr:
Originally posted by TBird:
it's that time of the year again. this works on so many levels.

I was actually thinking about this earlier today. Although I didn't like it (I cannot stand avocado), I could appreciate its quality.
I think maybe that this recipe (it's very good) might go along w/ this thread. But then again, I could be wrong. My pre-apology if that is the case.

2 large avocados
2 cups buttermilk
4 scallions, green and white parts sliced separately
Grated peel and juice of 1 lemon
16 ice cubes
1 pound tomatoes, coarsely chopped
3 ounces feta cheese, crumbled
tortilla chips

1. Using a blender, puree 1 avocado, the buttermilk and scallion whites. Add the lime peel and three-quarters of the lime juice. With the machine on low speed, blend in the ice cubes, 1 at a time, until smooth. Season with salt; refrigerate.
2. Meanwhile, coarsely chop the remaining avocado and transfer to a medium bowl. Add the tomatoes, feta cheese, scallion greens and the remaining lime juice.
3. Divide the soup among 4 bowls. Top with the avocado salad and tortilla chips. Serve with the remaining tortilla chips on the side.

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