Cucumber and Avocado Soup with Tomato and Basil Salad - Recipe
Our recipe for Cucumber and Avocado Soup with a Tomato and Basil Salad is not only deliciously rich and creamy, but it's also light on calories — only 150 per serving. Serve as either a refreshing appetizer, or as a perfectly light lunch.
1 large English cucumber, peeled & diced (about 2 1/2 cups)
2 1/2 cups low fat (1 per cent) buttermilk
1 avocado, pitted, peeled and quartered
4 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh basil
1/2 cup seeded chopped tomato
2 Tsp. fresh lime juice
4 Tbsp. plain nonfat yogurt
Combine cucumber and buttermilk in blender.
Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add to blender ingredients; then add 2 Tbsp. red onion and 1 Tbsp. basil. Blend until very smooth and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
Mix reserved avocado, remaining 2 Tbsp. onions and 1 Tbsp. basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.)
To serve, ladle cucumber soup into 4 bowls. Garnish each with 1 Tbsp. yogurt; top with tomato salad and serve.
Recipe created by Paulette Lambert, R.D., C.D.E. (pictured). Lambert is director of nutrition for California Health & Longevity Institute, located within Four Seasons Hotel Westlake Village. With more than 25 years of experience in private practice after an extensive clinical education, Lambert has wide-ranging experience in clinical nutrition and the development of individualized dietary plans.