Cucumber-Avocado Soup With Prosciutto Toasts

cucumber-avocado-soup
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 290 calories
    • Fat 16 g
    • Sat Fat 6 g
    • Cholesterol 39 mg
    • Sodium 1,157 mg
    • Protein 17 g
    • Carbohydrate 23 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 92 mg
  • August 2012

Ingredients

  1. Check 2 English cucumbers, peeled and chopped
  2. Check 1 avocado, pitted and peeled
  3. Check 1/2cup plain low-fat Greek yogurt
  4. Check 2tablespoons fresh tarragon leaves, plus more for serving
  5. Check 1teaspoon grated lemon zest, plus 3 tablespoons fresh lemon juice
  6. Check kosher salt and black pepper
  7. Check 4 slices whole-wheat bread, toasted
  8. Check 2tablespoons unsalted butter
  9. Check 4ounces thinly sliced prosciutto

Directions

  1. Puree the cucumbers, avocado, yogurt, tarragon, lemon zest and juice, 1½ cups water, ½ teaspoon salt, and ¼ teaspoon pepper in a blender until smooth. Adjust the consistency with more water if desired. Chill if desired.
  2. Spread the toast with the butter and top with the prosciutto, dividing evenly.
  3. Serve the soup sprinkled with tarragon, accompanied by the prosciutto toasts.