Chilled Avocado and Cucumber Soup

[quicklook-recipe prep_time=”10 min, plus chilling” cook_time=”” serves=”4″ details=”” ] The creamy texture of the avocado marries very well with the

[quicklook-recipe prep_time=”10 min, plus chilling” cook_time=”” serves=”4″ details=”” ]

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

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=””]

[step-item number=”1″ image_url=”” title=”” ]In a food processor or blender, puree the avocado, cucumber, and garlic, scraping down the sides as necessary.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Add the buttermilk, broth, cilantro, salt, ancho powder, black pepper, lime juice and 3/4 cup of the orange juice. Blend until smooth.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[nutrition-info calories=”136″ calories_fat=”” fat=”8 g” sat_fat=”1 g” choles=”1 mg” sodium=”469 mg” carbs=”15 g” sugars=”” protein=”4 g” fiber=”4 g”]  [/nutrition-info]

[/step-list-wrapper]

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Originally Published in Reader's Digest