RECIPES: Creamy Cucumber Avocado Soup

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Creamy Cucumber Avocado Soup

  • 4 very large cucumbers, peeled, seeded and chopped (about 5½ cups chopped)
  • 2 avocados, pitted and flesh scooped out
  • ¾ cup finely chopped green onion (white and green parts)
  • 1/3 cup coarsely chopped fresh mint leaves
  • 2 tablespoons finely chopped Italian flat-leaf parsley
  • 1 cup low-fat plain yogurt
  • ½ cup low-fat buttermilk
  • 3 tablespoons fresh squeezed lemon juice
  • ¾ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Chopped green onion or chives, optional garnish

In a large food processor bowl, combine cucumbers, avocado and green onion and process until smooth. Add mint and parsley, yogurt, buttermilk and lemon juice and process thoroughly. Add salt and pepper and blend until all ingredients are thoroughly processed. Chill at least 30 minutes. Garnish with chopped green onions or chives if desired. Makes about 5 – 5 ½ cups total (4 servings of 1-1/3 cups each roughly)

Recipe created by culinary dietitian Kim Galeaz, RDN, CD for My Indiana Home magazine

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