Chilled Cucumber, Avocado And Buttermilk Soup

Recipe Ingredients

6		Unpeeled seeded cucumbers - cut 2" chunks
3		Avocados - peeled, pitted,
		And cut up
2 cups	474ml	Plain yogurt
2 cups	474ml	Buttermilk
1/2 cup	118ml	Red wine vinegar
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Salt
6		Fresh mint leaves - diced small

Recipe Instructions

Combine the cucumbers, avocados, yogurt, buttermilk, vinegar, sugar and salt in a large bowl. Working in batches, puree in a blender until the soup is very smooth and well combined, 2 to 3 minutes each batch.

Pass the soup through a fine stainer, using the back of a wooden spoon to push as much liquid through the strainer as you can.

Refrigerate until well chilled, at least 2 hours. Ladle into bowls and sprinkle with the mint.

This recipe yields 8 to 10 servings.

Each of 10 servings: 176 calories; 793 mg. sodium; 5 mg. cholesterol; 11 grams fat; 2 grams saturated fat; 17 grams carbohydrates; 6 grams protein; 4 gram fiber.

Source:
The Los Angeles Times, 06-11-2003

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