Thursday, July 31, 2008

Cold Cucumber Avocado Soup

3 c. peeled, seeded, sliced cucumber
2 c. lowfat buttermilk
1 c. peeled, pitted, diced avocado
1/4 c. chopped red onion, divided
1 tsp chopped fresh basil, divided
1/4 tsp salt
1/4 tsp pepper
1 tsp lime juice
1 fresh tomato, seeded and chopped
4 tbl FF plain yogurt

Put cucumber, buttermilk, 1/2 c. avocado, 1/8 c. onion, 1/2 tsp basil, salt & pepper in blender. Blend until very smooth. Refrigerate until chilled, at least 1 hr.

In a small bowl, combine remaining avocado, onion & basil with the lime juice and tomato.

Ladle the soup into bowls. On each serving, put 1 tbl yogurt and about 1 tbl tomato mixture.

4 servings

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