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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This no-cook soup defeats the summer heat cucumber provides crunch alongside a hint of minutest, and avocado adds mouthwatering creaminutesess. Ingredients:
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 |
Directions:
1. Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces. Quarter avocado lengthwise, then pit, peel, and coarsely chop one half.
2. 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.
3. Cut remaining cucumber and avocado into 1/4-inch pieces and stir into soup. Season with salt. Thin with additional water if desired.
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