Shanna's Cucumber Tomato Basil Salad
1 lrg English hothouse cucumber peeled, diced
2 1/2 cup low-fat (1%) buttermilk
1 x avocado quartered, pitted,
and peeled
4 tbl chopped red onion
2 tbl chopped fresh basil
Salt to taste
Freshly-ground black pepper to taste
1/2 cup chopped seeded tomato
2 tsp fresh lime juice
4 tbl plain nonfat yogurt
Method :
Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for
salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2
tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season
with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil,
tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup
and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls.
Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.
This recipe yields 4 servings.