Guest guest Posted July 30, 2007 Report Share Posted July 30, 2007 Chilled Avocado and Cucumber Soup 2 ripe avocados, preferably Hass, skinned and cut into chunks 1 english cucumber, peeled and cut into chunks 3 scallions, sliced 1 large clove garlic, minced 1 1/2 teaspoons salt 1/4 teaspoon white pepper 1 teaspoon ground cumin 3 tablespoons fresh lemon juice 2 to 3 cups low-fat buttermilk Tabasco, 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 pureed, 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. Puree 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. Serves 4. ______________________________\ ____Ready for the edge of your seat? Check out tonight's top picks on TV. http://tv./ Quote Link to comment Share on other sites More sharing options...
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