i made this yesterday and it is HIGHLY recommended. i skipped the tobasco & cumin(but i did use a small amount of garlic hot sauce).

Chilled Avocado and Cucumber Soup
Perfect for a hot summer day, this bright and refreshing soup is sure to please. Low-fat buttermilk reduces the calorie count, and adds a slight tang to the soup. If you can’t find English cucumbers, remove the seeds from the common variety and proceed as directed.

Serves 4


2 ripe avocados, preferably Hass, skinned and cut into chunks

1 English cucumber, peeled and cut into chunks

3 scallions, sliced

1 large clove garlic, minced

1 1/2 teaspoons salt

1/4 teaspoon white pepper

1 teaspoon ground cumin

3 tablespoons fresh lemon juice

2 to 3 cups low-fat buttermilk

Tabasco, to taste

Place the avocado, cucumber, scallions, garlic, salt, pepper, and cumin in the bowl of a food processor. Run the machine until the mixture is pureed, stopping and scraping down the sides of the bowl once or twice.


Add the lemon juice and 2 cups of the buttermilk to the food processor. Puree the mixture until smooth.


Add tabasco to taste, and adjust salt and pepper as desired. Transfer to a clean bowl and refrigerate, covered, for at least 4 hours before serving. The soup will thicken a bit as it sits, so at serving time, add more buttermilk to adjust the consistency to your liking.

Thanks for the recipe. It's now chilling in the fridge. Now to find some wine to go along with it.

This was great. Enjoyed out on the deck with a fresh loaf of sourdough and a nice Chardonnay.