Total time: 45 minutes, plus 2 hours chilling
Note: From Douglas Keane at Market.
6 cucumbers, seeded and cut into 2-inch chunks (unpeeled)
3 avocados, peeled, pitted and cut up
2 cups plain yogurt
2 cups buttermilk
1/2cup red wine vinegar
2 tablespoons sugar
1 tablespoon salt
6 fresh mint leaves, diced small
1. Combine the cucumbers, avocados, yogurt, buttermilk, vinegar, sugar and salt in a large bowl. Working in batches, purée in a blender until the soup is very smooth and well combined, 2 to 3 minutes each batch.
2. Pass the soup through a fine stainer, using the back of a wooden spoon to push as much liquid through the strainer as you can.
3. Refrigerate until well chilled, at least 2 hours. Ladle into bowls and sprinkle with the mint.
Each of 10 servings: 176 calories; 793 mg. sodium; 5 mg. cholesterol; 11 grams fat; 2 grams saturated fat; 17 grams carbohydrates; 6 grams protein; 4 gram fiber.Copyright © 2015, Los Angeles Times