Cucumber and Avocado Soup with Tomato and Basil Salad

1. 1

   Combine cucumber and buttermilk in blender.

2. 2

   Chop 1/4 of avocado; set aside for salad.

3. 3

   Cut remaining avocado into chunks.

4. 4

   Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil.

5. 5

   Blend until very smooth.

6. 6

   Season with salt and pepper.

7. 7

   Cover; refrigerate until chilled, about 1 hour.

8. 8

   Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl.

9. 9

   (Can be prepared 1 day ahead.

10. 10

    Cover soup and tomato salad separately and refrigerate.)

11. 11

    Ladle cucumber soup into 4 bowls.

12. 12

    Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.