Cucumber-Avocado Soup


Yield: 3 1/2 cups

In a large measuring cup combine buttermilk plus ice cubes to measure 1 1/2 c total. In a blender, blend buttermilk mixture with the avocado, lemon juice, cumin, and half the cucumbers until smooth. Divide into chilled bowls and stir remaining cucumbers into each serving.

From Gourmet Magazine.

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