Cucumber And Avocado Soup With Tomato And Basil Salad

Cucumber And Avocado Soup With Tomato And Basil Salad
Cucumber And Avocado Soup With Tomato And Basil Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    large English hothouse cucumber peeled, diced

  • 2 1/2

    cups low-fat (1%) buttermilk

  • 1

    avocado quartered, pitted, and peeled

  • 4

    tablespoons chopped red onion

  • 2

    tablespoons chopped fresh basil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/2

    cup chopped seeded tomato

  • 2

    teaspoons fresh lime juice

  • 4

    tablespoons plain nonfat yogurt

Directions

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.

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