Cold Cucumber Avocado Soup

By Kim Galeaz | May 11, 2012 0 Comments

 

Cold Cucumber Avocado Soup: This creamy cold cucumber soup uses avocado, as well as mint, parsley, yogurt and buttermilk, to make a refreshing green summer soup that requires no cooking.

Nutrition Notes

1. Both the buttermilk and yogurt provide calcium for maintaining healthy teeth and bones.
2. Cucumbers have one of the highest water contents of any vegetable – about 95%. Plus they’re fairly low in calories and provide critical vitamin K, needed for bone health and blood clotting.
3. Avocados are a nutrient powerhouse providing only 50 calories in one-fifth of a medium avocado, yet nearly 20 vitamins and minerals.
4. Parsley happens to be rich in vitamins A, C and K and other natural nutrients to protect eyes, bones and possibly help fight cancer.

Smart Selection Tips

1. English cucumbers, which probably don’t need to be seeded, are perfect for this recipe. Traditional cucumbers are probably more budget-friendly.
2. Choose slightly ripe avocados, but avoid really soft and mushy ones or those with brown spots on the skin.
3. Lemon or lime juice on cut avocado helps prevent browning, but don’t cut the avocados until you’re ready to pop them in the food processor.
4. Greek yogurt can be substituted for low-fat plain yogurt if you want a thicker soup.
5. Choose brightly colored, fresh mint leaves and discard any browned or drying leaves.