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Chilled cucumber, avocado and buttermilk soup

Time 45 minutes
Yields Serves 10
Chilled cucumber, avocado and buttermilk soup
1

Combine the cucumbers, avocados, yogurt, buttermilk, vinegar, sugar and salt in a large bowl. Working in batches, puree 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.

From Douglas Keane at Market.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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