Chef Douglas Keane – Chilled Cucumber Avocado and Buttermilk Soup with Mint

Cooking concept with vegetables and copy space in the middle on wooden background

Chilled Cucumber Avocado and Buttermilk Soup with Mint
4 servings

6 Cucumbers, chopped (skins left on)
3 Avocados, peeled and pitted
2 cups Yogurt (plain whole milk)
2 cups Buttermilk
1/2 cup Red Wine Vinegar
2 tsps fresh Lime Juice
2 TBS Sugar
1 TBS Salt
6 Fresh Mint Leaves, diced small

In a Cuisinart add cucumbers and avocados and blend for two to three minutes. Add rest of ingredients (except mint) and puree until smooth. Transfer in batches to a bar blender and puree until very smooth (one to two minutes). Pass through a fine strainer. Refrigerate for at least two hours or until it is well chilled. Ladle into bowls and sprinkle with fresh mint just before serving.

Recipe courtesy of Chef Douglas Keane