Avocado Soup

serves 4

• 1 English cucumber
• 1 avocado
• 2 green onion
• 1/4 cup of fresh mint
• 1/2 cup of buttermilk
• 1 and 1/2 cups of cold water

Wash and trim the ends off the cucumber. (It is not necessary to peel the cucumber) Cut the cucumber into thirds. Chop 2/3 and dice 1/3. (The diced cucumber will be used for garnish)

Cut the avocado in half and remove the pit and the skin.

Chop the green onion into 1 inch pieces.

Add the chopped cucumber, avocado, green onions and mint to the blender. Pour in the buttermilk and water. (Plain yogurt or sour cream may be substituted for the buttermilk.)

Blend until smooth, about 2 minutes. Season with salt and pepper

Chill for up to 3 hours before serving

Garnish with diced cucumber

Adapted from: Gourmet