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.
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Chilled Avocado Cucumber Soup with Toasted Bean Crostini
2 cucumbers, peeled and chopped
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.
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