From the post: Creamy Avocado Cucumber Soup and...
Makes 6 servings
I usually just prep each item and throw it in the blender as I go…see? Easy!
1 large English cucumber or 2 medium-sized regular cucumbers, peeled and seeds scraped out, then cut into large chunks
1/2 cup fresh mint leaves, rough chopped
1 Haas avocado, pitted and peeled
2 large cloves of fresh garlic, peeled
1 medium sweet onion such as Vidalia, peeled and rough chopped
Juice of one juicy lemon, or about 3 good tablespoons of lemon juice
1 cup chicken stock, homemade or purchased low sodium
1 cup low fat buttermilk
1 cup plain Greek yogurt, I use 2%, but you can use whole
5 to 6 drops of hot pepper sauce, such as habanero or tabasco
1/2 teaspoon of Kosher salt
Freshly ground black pepper to taste
Put all ingredients into a blender, put the top on and pulse to chop the ingredients, then puree until you have a smooth and creamy soup. Taste for seasoning, and add more black pepper or more lemon juice if desired. Transfer to a bowl or jars and chill in the fridge for 30 minutes to an hour. Serve plain or with a small dollop of plain yogurt and garnish with mint leaves. Keeps well in the fridge for 3 days if you don’t eat it all right away!
For a tasty and even healthier variation, you can add 1-2 cups of fresh whole baby spinach leaves and about 1/3 cup more chicken stock or buttermilk. Green and good!