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Categories: Soups, Vegetarian

Chilled cucumber, avocado and buttermilk soup

Napa, Calif.--AT dusk, a lone kayak slips around a bend in the river. Sitting on a restaurant terrace overlooking the water, sipping an aperitif of pastis dosed with grenadine syrop, we contentedly wait for friends to arrive. We watch as ... Read more

Total time: 45 minutes, plus 2 hours chilling | Serves 10
Note: From Douglas Keane at Market.
  • 6 cucumbers, seeded and cut into 2-inch chunks (unpeeled)
  • 3 avocados, peeled, pitted and cut up
  • 2 cups plain yogurt
  • 2 cups buttermilk
  • 1/2 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 6 fresh mint leaves, diced small

Step 1Combine the cucumbers, avocados, yogurt, buttermilk, vinegar, sugar and salt in a large bowl. Working in batches, puree in a blender until the soup is very smooth and well combined, 2 to 3 minutes each batch.

Step 2Pass the soup through a fine stainer, using the back of a wooden spoon to push as much liquid through the strainer as you can.

Step 3Refrigerate until well chilled, at least 2 hours. Ladle into bowls and sprinkle with the mint.

Each of 10 servings:
176 calories; 793 mg. sodium; 5 mg. cholesterol; 11 grams fat; 2 grams saturated fat; 17 grams carbohydrates; 6 grams protein; 4 gram fiber.
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