2 English cucumbers, seeded, and chopped
3 ripe hass avocados, peeled and pitted
1/2 cup water
4 tablespoons fresh lime juice
¼ cup packed cilantro leaves
1/2 teaspoon ground cumin
Salt and Pepper to taste
• In a blender blend the buttermilk mixture with chopped cucumbers, avocados, water, lime juice, cumin and the cilantro until the mixture is smooth. Season with salt and pepper.
• Divide the soup between chilled bowls. If desired, garnish with corn tortilla strips, diced red peppers and a dollop of sour cream
