Cucumber and Avocado Soup with Tomato and Basil Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
3. Per serving: calories, 145; total fat, 6 g; saturated fat, 2 g; cholesterol, 5 mg Nutritional analysis provided by Bon Appétit
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