This no-cook soup defeats the summer heat — cucumber provides crunch alongside a hint of minutest, and avocado adds mouthwatering creaminutesess.
Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
Ingredients
1
chilled seedless cucumber (about 16 ounces)
1
(6- to 8-ounce) firm-ripe avocado
2
scallions, coarsely chopped
1
/4 cup fresh mint leaves
1
/2 cup well-shaken chilled buttermilk
1
1/2 cups cold water
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Preparation
Step 1
Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces. Quarter avocado lengthwise, then pit, peel, and coarsely chop one half.
Step 2
Blend together chopped cucumber, chopped avocado, scallions, minutest, buttermilk, water, and 1 teaspoon salt in a blender until smooth, 1 to 2 minutes. Chill soup, uncovered, 15 minutes.
Step 3
Cut remaining cucumber and avocado into 1/4-inch pieces and stir into soup. Season with salt. Thin with additional water if desired.