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Cucumber-Avocado Soup With Prosciutto Toasts

Cucumber-Avocado Soup With Prosciutto Toasts
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2012

Nutritional Information

  • Per Serving
  • Calories 290
  • Fat 16g
  • Sat Fat 6g
  • Cholesterol 39mg
  • Sodium 1,157mg
  • Protein 17g
  • Carbohydrate 23g
  • Sugar 5g
  • Fiber 5g
  • Iron 2mg
  • Calcium 92mg
What does this mean? See Nutrition 101 .

Quick Tip

You can substitute 3 regular cucumbers for the English cucumbers, and thinly sliced salami or deli ham for the prosciutto.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.