Marcus Nilsson
Hands-On Time
15 Mins
Total Time
15 Mins
Serves 4

How to Make It

Step 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.

Step 2

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

Step 3

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

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