CommunityRecipes

Actions

Chilled Avocado Cucumber Soup with Toasted Bean Crostini (04.25.13)

Default-Image_1280x720.png
Posted at 11:32 AM, Apr 25, 2013
and last updated 2013-04-25 15:18:17-04

by Jennifer Burns, Intermountain Medical Center Heart Institute

  • 2 cucumbers, peeled and chopped
  • 1 avocado, pitted and peeled
  • 1/2 cup plain low-fat Greek yogurt
  • 2 tablespoons fresh basil leaves or 1 teaspoon dried basil
  • 1 teaspoon grated lemon zest, plus 3 tablespoons fresh lemon juice
  • 1½ cups water
  • 4 slices whole-wheat bread or pitas, toasted
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 can white or black beans, rinsed
  • 1 celery stalk, finely diced
  • 1/2 teaspoon cumin
  • Salt Substitute and Pepper, to taste

Preheat oven to 400 degrees F.

In a blender, puree the cucumbers, avocado, yogurt, basil, lemon zest and juice, water, salt substitute and pepper until smooth. Adjust the consistency with more water if desired. Chill for at least 2 hours for best flavor

Brush half olive oil on the bread or pitas. Toast for 4-6 minutes until golden brown. In a bowl, partially smash the beans. Add the celery, cumin, remaining oil, salt substitute and pepper. Spread on the toast or pitas. Cut into quarters. Serve with the soup.

Normal
0

false
false
false

EN-US
X-NONE
X-NONE

Chilled Avocado Cucumber Soup with Toasted Bean Crostini

cucumbers, peeled and chopped

avocado, pitted and peeled

1/2 cup plain low-fat Greek yogurt

2 tablespoons fresh basil leaves or 1 teaspoon dried basil

1 teaspoon grated lemon zest, plus 3 tablespoons fresh lemon juice

1½ cups water

4 slices whole-wheat bread or pitas, toasted

3 tablespoons extra virgin olive oil, divided

1/2 can white or black beans, rinsed

1 celery stalk, finely diced

1/2 teaspoon cumin

Salt Substitute and Pepper, to taste

 

Preheat oven to 400 degrees F.

In a blender, puree the cucumbers, avocado, yogurt, basil, lemon zest and juice, water, salt substitute and pepper until smooth. Adjust the consistency with more water if desired. Chill for at least 2 hours for best flavor

 

Brush half olive oil on the bread or pitas. Toast for 4-6 minutes until golden brown. In a bowl, partially smash the beans. Add the celery, cumin, remaining oil, salt substitute and pepper. Spread on the toast or pitas. Cut into quarters. Serve with the soup.

/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-qformat:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin-top:0in;
mso-para-margin-right:0in;
mso-para-margin-bottom:10.0pt;
mso-para-margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"Times New Roman";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;}