Cucumber and buttermilk soup

Cucumber and buttermilk soup (IPTC Credit / May 13, 2013)

Total time: 45 minutes, plus 2 hours chilling

Servings: 10

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.