Avocado-Cucumber Soup

Name: Avocado-Cucumber Soup
Yield: makes 8 (1-cup) servings
Ingredients: 4 ripe avocados, peeled, pitted, and lightly mashed (about 3 cups); 3 cucumbers, peeled and coarsely chopped (about 4 cups); 2 cloves garlic, coarsely chopped; 4 cups buttermilk; 2/3 cup sour cream or plain yogurt; 3 tablespoons freshly squeezed lemon juice (about 1 1/2 lemons, optional); 1 teaspoon Tabasco sauce; 1 tablespoon kosher salt; 1/2 cup coarsely chopped red onion; 1 cup loosely packed fresh basil leaves, chopped

December 14, 2011

This cold soup is yet another use for the exploding basil in my garden. I created it for a backyard party that Country Living photographed for a summertime issue. There’s something special and a little bit elegant about starting an alfresco party meal with soup. Texas summers are so hot that I always like to offer something refreshing right off the bat. The gorgeous green color of this soup is set off beautifully by stark white serving bowls.

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