Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Cucumber-Avocado-Buttermilk Soup
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- #68096
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 cup buttermilk
2 cucumbers, peeled, seeded and chopped
1 ripe avocado
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin, or to taste
directions
In a large measuring cup, combine buttermilk plus ice cubes to measure 1 1/2 cup total.
In a blender, blend buttermilk mixture with the avocado, chicken broth, lemon juice, cumin, and half the cucumbers until smooth.
Divide into chilled bowls and stir remaining cucumbers into each serving.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 18, 2010
Good, but a little bland. Found it improved by adding about 1ý tsp salt. May try adding some other spices next time.