While this recipe from Bon Appetit was refreshing, it was also quite bland. Things I would try next time (if there is one), include adding more avocado and hot sauce.
1 large cucumber - peeled and cubed
2 1/2 cups lowfat buttermilk
1 avocado - quartered
4 tablespoons red onion - chopped
2 tablespoons fresh basil - chopped
1/2 cup tomato - seeded and chopped
2 teaspoons fresh lime juice
4 tablespoons plain nonfat yogurt
Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.
Calories: 151 Calories From Fat: 41%
Protein: 8g Carbohydrate: 16g
Cholesterol: 6mg Sodium: 174mg