Source: dLife

A creamy chilled combination of cucumber and avocado.

Servings

3 cup Cucumber, with o skin, fresh, sliced
2 cup low fat buttermilk
0.5 cup Avocado, average, fresh, cubed , divided
0.25 cup fresh chopped red onion , divided
0.5 tsp fresh basil , divided
1 pinch salt and pepper (to taste)
1 tsp fresh lime juice
1 fresh tomatoes , seeded and chopped (about 1/2 cup)
4 tbsp plain nonfat yogurt

1 In a blender, mix the cucumber and buttermilk. Add 1/4 cup avocado, half the red onion, and half the basil. Blend until very smooth.
2 Season with salt and pepper, then cover and refrigerate until chilled, about 1 hour.
3 In a small bowl combine the remaining avocado, onion, basil, lime juice, and tomato. Ladle the cucumber soup into the bowls. Dollop each with 1 tablespoon yogurt, and top with the tomato mixture. Refrigerate until time to serve.

Here's a tip for this recipe: Cut the cucumber in half and run the pointed end of the teaspoon down the center, scooping out the seeds.