Cucumber Avocado Soup

adapted from Diamond Organics Newsletter (Bonnie Boal)

 

1 large or 3 small cucumbers

1 firm ripe avocado

2 scallions, coarsely chopped

cup fresh mint leaves

1 cup well shaken chilled buttermilk

1 cup cold water

Salt to taste

 

tsp salt

1/8 tsp freshly ground black pepper

 

Peel cucumbers.  Cut avocado in half, remove pit, and scoop out the flesh.

- Blend together cucumber, avocado, scallions, mint
buttermilk, water and salt in a food processor or blender until smooth.
- Chill soup before eating.  You can garnish the soup with fresh mint leaves, cucumber slices, and/or avocado pieces if you want to be fancy!