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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.

4 Servings



ripe avocados (preferably Hass, skinned and cut into chunks)


English cucumber (peeled and cut into chunks)


scallions (sliced)


clove of garlic (minced)

1 ½ tsp


¼ tsp

white pepper

1 tsp

ground cumin

3 Tbsp

fresh lemon juice

2 cup

lowfat buttermilk

Tabasco Sauce (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 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.


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