CUCUMBER AVOCADO SOUP

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Cucumber Avocado Soup image

Categories     Soup/Stew     Milk/Cream     Onion     Appetizer     No-Cook     Vegetarian     Quick & Easy     Mint     Avocado     Cucumber     Summer     Chill     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 chilled seedless cucumber (about 16 ounces)
1 (6- to 8-ounce) firm-ripe avocado
2 scallions, coarsely chopped
1/4 cup fresh mint leaves
1/2 cup well-shaken chilled buttermilk
1 1/2 cups cold water

Steps:

  • Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces. Quarter avocado lengthwise, then pit, peel, and coarsely chop one half.
  • Blend together chopped cucumber, chopped avocado, scallions, minutest, buttermilk, water, and 1 teaspoon salt in a blender until smooth, 1 to 2 minutes. Chill soup, uncovered, 15 minutes.
  • Cut remaining cucumber and avocado into 1/4-inch pieces and stir into soup. Season with salt. Thin with additional water if desired.

*** Explore more Cucumber Avocado Soup Recipes »

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