Chilled Avocado and Cucumber Soup

The creamy texture of the avocado marries very well with the cucumber and citrus juices in this summer soup recipe.

Ingredients

• 1 ripe avocado, halved, pitted and peeled
• 1 large cucumber, peeled, seeded and coarsely chopped
• 1 large garlic clove, peeled and smashed
• 1/4 cup buttermilk
• 3/4 cup low-sodium chicken broth, vegetable broth, or water
• 2 packed tablespoons fresh cilantro leaves and small stems

• 3/4 teaspoon salt
• Pinch of ground ancho powder
• Pinch of ground black pepper
• Juice of 1/2 lime
• 1 cup orange juice

How to make it  

• 1

  In a food processor or blender, puree the avocado, cucumber, and garlic, scraping down the sides as necessary.


• 2

  Add the buttermilk, broth, cilantro, salt, ancho powder, black pepper, lime juice and 3/4 cup of the orange juice. Blend until smooth.


• 3

  Add the remaining orange juice in 1-tablespoon increments until the soup is the consistency of thin pancake batter. Refrigerate for at least 30 minutes or up to 1 day and serve chilled.

Nutritional Information(per serving)

• Calories: 136
• Fat: 8 g
• Saturated Fat: 1 g
• Cholesterol: 1 mg

• Sodium: 469 mg
• Carbs: 15 g
• Protein: 4 g
• Fiber: 4 g