Chilled Cucumber Avocado Soup

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Chilled Cucumber Avocado Soup

3.9 of 5 (96)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 92.5
  • Total Fat: 7.0 g
  • Cholesterol: 1.2 mg
  • Sodium: 39.4 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.3 g

View full nutritional breakdown of Chilled Cucumber Avocado Soup calories by ingredient
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Introduction

This chilled creamy soup is great for hot days. It is filling and very low in calories. Perfect for a light lunch or as a dinner starter. This chilled creamy soup is great for hot days. It is filling and very low in calories. Perfect for a light lunch or as a dinner starter.
Number of Servings: 4

Ingredients

    1 chilled cucumber
    1 avocado
    2 scallions, chopped
    1/4 cup mint leaves, chopped (can be left out)
    1/2 cup well-shaken buttermilk
    1 1/2 cups cold water
    salt and pepper to taste

Directions

1) Cut cucumber into 3 equal pieces, then coarsely chop 2 of the cucumber pieces. Coarsely chop half of the avocado.

2) Blend together the chopped cucumber and avocado and the mint leaves, scallions, buttermilk, and water until smooth. Taste and season with salt and pepper as needed.

3) Chill soup, uncovered, 15 minutes.

4) Cut remaining cucumber and avocado in 1/4 inch pieces and stir into soup.

Number of Servings: 4

Recipe submitted by SparkPeople user ITCHYSUIT.

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Member Ratings For This Recipe


  • Incredible!
    22 of 22 people found this review helpful
    Made this w/o the mint and substituted Greek plain non-fat yogurt for the buttermilk which made it a bit thicker & creamier. I'll be making this quite often throughout the summer months. - 5/24/09

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  • 20 of 24 people found this review helpful
    This sounds delicious! Can't wait to try it. Mint, cucumber, and avocado are some of my favorite things.

    Note for the people who can't keep buttermilk on hand -- you can approximate buttermilk by adding 1 tbsp of vinegar or lemon juice per cup of regular milk and letting them sit 10 minutes.
    - 6/9/09

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  • Good
    16 of 17 people found this review helpful
    I am on a limited food budget so all things I buy must be used fully. I could not find enough ways to use the butter milk to justify buying it. I substituted one fourth cup sour cream low fat and one fourth cup plain yogurt It was great Thanks for posting the recipe - 5/24/09

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  • Incredible!
    9 of 11 people found this review helpful
    Better without the avocado in my book -- have been making this for years and years with just home made yoghurt, mint, cukes, and garlic. Wonderful for summer dining. OH, and forgot, use chicken broth instead of water fo goodness sake!!! - 6/16/10

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  • Incredible!
    8 of 12 people found this review helpful
    I love buttermilk, and I love chilled soups. I think I will make this with cilantro instead of mint. - 3/9/09

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