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
Sat fat 6g
How to Make It
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.
Spread the toast with the butter and top with the prosciutto, dividing evenly.
Serve the soup sprinkled with tarragon, accompanied by the prosciutto toasts.
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