Cucumber and Avocado Soup with Tomato and Basil Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 large English hothouse cucumber, peeled, diced (about 2 1/2 cups)
2 1/2 cups low-fat (1%) buttermilk
1 avocado, quartered, pitted, peeled
4 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1/2 cup seeded chopped tomato
2 teaspoons fresh lime juice
4 tablespoons plain nonfat yogurt
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.
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