AVOCADO-CUCUMBER SOUP

Avocado-Cucumber Soup image

Yield makes 8 (1-cup) servings

Number Of Ingredients 10

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4 ripe avocados, peeled, pitted, and lightly mashed (about 3 cups)
3 cucumbers, peeled and coarsely chopped (about 4 cups)
2 cloves garlic, coarsely chopped
4 cups buttermilk
2/3 cup sour cream or plain yogurt
3 tablespoons freshly squeezed lemon juice (about 1 1/2 lemons, optional)
1 teaspoon Tabasco sauce
1 tablespoon kosher salt
1/2 cup coarsely chopped red onion
1 cup loosely packed fresh basil leaves, chopped

Steps:

Combine the avocados, cucumbers, and garlic in the work bowl of a food processor fitted with the metal blade and process until smooth. Add the buttermilk, sour cream, lemon juice if you like, Tabasco, and salt. Pulse until incorporated. Add the red onion and basil and pulse 3 to 4 times, so that the onion and basil are evenly mixed in but still visible. Cover and refrigerate for at least 4 hours. Serve chilled.
Beyond the initial 4 hours that the soup must sit, refrigerated, before serving, it can be made up to 24 hours in advance. If it gets too thick, thin it with buttermilk.
If you'd like to shave some fat from this recipe, don't mess with my beloved avocados, which are packed with good-for-you monounsaturated fat. Substitute low-fat versions of the sour cream or yogurt instead. Your taste buds won't miss a thing.