| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Meats |
California |
June 1990 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Buttermilk |
| 2 |
|
Cucumbers; peeled, seeded, and |
|
|
; chopped |
| 1 |
|
Avocado; (preferably |
|
|
; California) |
| 1/4 |
c |
Chicken broth |
| 2 |
tb |
Fresh lemon juice |
| 1/4 |
ts |
Ground cumin; or to taste |
INSTRUCTIONS
In a large measuring cup combine the buttermilk and enough ice cubes
to measure 1 1/2 cups total. In a blender blend the buttermilk
mixture with half the cucumber, the avocado, peeled and pitted, the
broth, the lemon juice, and the cumin until the mixture is smooth.
Divide the soup between chilled bowls and stir half the remaining
cucumber into each serving.
Makes about 3 1/2 cups, serving 2.
Gourmet June 1990
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Converted by MM_Buster v2.0l.
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