Rating: 3 stars
50 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 17
  • 2 star values: 17
  • 1 star values: 1

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Spread the toast with the butter and top with the prosciutto, dividing evenly.

  • Serve the soup sprinkled with tarragon, accompanied by the prosciutto toasts.

Nutrition Facts

290 calories; fat 16g; saturated fat 6g; cholesterol 39mg; sodium 1157mg; protein 17g; carbohydrates 23g; sugars 5g; fiber 5g; iron 2mg; calcium 92mg.
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