Avocado-Cucumber Soup Recipe

Name: Avocado-Cucumber Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ripe avocados, peeled, pitted, and lightly mashed (about 3 cups); 3 cucumbers, peeled and coarsely chopped (about 4 cups); 2 cloves garlic, coarsely chopped; 4 cups buttermilk; 2/3 cup sour cream or plain yogurt; 3 tablespoons freshly squeezed lemon juice (about 1 1/2 lemons, optional); 1 teaspoon Tabasco sauce; 1 tablespoon kosher salt; 1/2 cup coarsely chopped red onion; 1 cup loosely packed fresh basil leaves, chopped

Servings: persons

4 ripe avocados, peeled, pitted, and lightly mashed (about 3 cups)
3 cucumbers, peeled and coarsely chopped (about 4 cups)
2 cloves garlic, coarsely chopped
4 cups buttermilk
2/3 cup sour cream or plain yogurt
3 tablespoons freshly squeezed lemon juice (about 1 1/2 lemons, optional)
1 teaspoon Tabasco sauce
1 tablespoon kosher salt
1/2 cup coarsely chopped red onion
1 cup loosely packed fresh basil leaves, chopped

1
Combine the avocados, cucumbers, and garlic in the work bowl of a food processor fitted with the metal blade and process until smooth.
2
Add the buttermilk, sour cream, lemon juice if you like, Tabasco, and salt.
3
Pulse until incorporated.
4
Add the red onion and basil and pulse 3 to 4 times, so that the onion and basil are evenly mixed in but still visible.
5
Cover and refrigerate for at least 4 hours.
6
Serve chilled.
7
Beyond the initial 4 hours that the soup must sit, refrigerated, before serving, it can be made up to 24 hours in advance.
8
If it gets too thick, thin it with buttermilk.
9
If youd like to shave some fat from this recipe, dont mess with my beloved avocados, which are packed with good-for-you monounsaturated fat.
10
Substitute low-fat versions of the sour cream or yogurt instead.
11
Your taste buds wont miss a thing.

1747

kcal

Calories

192

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ripe avocados, peeled, pitted, and lightly mashed (about 3 cups), 3 cucumbers, peeled and coarsely chopped (about 4 cups), 2 cloves garlic, coarsely chopped, 4 cups buttermilk, and more.

Yes, Avocado-Cucumber Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado-Cucumber Soup

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