Summer Avocado Soup
From the kitchen of Cookie Magazine.
Quick, cool and refreshing. Perfect for a hot night.
- 1 avocado, skinned and seeded
- 1 peeled, seeded, chopped cucumber
- 1 cup of buttermilk (we used half yogurt, half water)
- Juice of half a lemon
- 1 tablespoon of chopped scallions, shallots or garlic
- Cumin and salt to taste
Put everything in the blender. Puree.
Dinner is poured.