Cucumber-Avocado Soup With Prosciutto Toasts

Cucumber-Avocado Soup With Prosciutto Toasts
Marcus Nilsson
Puree cucumbers, avocado, yogurt, tarragon, and lemon zest together to create a cool, creamy soup.

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Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

2
English cucumbers, peeled and chopped
1
avocado, pitted and peeled
1/2
cup
plain low-fat Greek yogurt
2
tablespoons
fresh tarragon leaves, plus more for serving
1
teaspoon
grated lemon zest, plus 3 tablespoons fresh lemon juice
kosher salt and black pepper
4
slices whole-wheat bread, toasted
2
tablespoons
unsalted butter
4
ounces
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.
Charlyne Mattox
August 2012

Nutritional Information

  • Per Serving
  • Calories 290
  • 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
What does this mean? See Nutrition 101.

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