Cucumber And Avocado Soup With Tomato And Basil Salad

Recipe Ingredients

1		English hothouse cucumber - peeled, diced (large)
2 1/2 cups	592ml	Low-fat (1%) buttermilk
1		Avocado - quartered, pitted,
		And peeled
4 tablespoons	60ml	Chopped red onion
2 tablespoons	30ml	Chopped fresh basil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Chopped seeded tomato
2 teaspoons	10ml	Fresh lime juice
4 tablespoons	60ml	Plain nonfat yogurt

Recipe Instructions

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.

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.

This recipe yields 4 servings.

Per serving: calories, 145; total fat, 6 g; saturated fat, 2 g; cholesterol, 5 mg.

Source:
Bon Appetit, August 2000

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