Cucumber and Avocado Soup with Tomato and Basil Salad

• 1 large English hothouse cucumber, peeled, diced (about 2 1/2 cups)
• 2 1/2 cups low-fat (1%) buttermilk
• 1 avocado, quartered, pitted, peeled
• 4 tablespoons chopped red onion
• 2 tablespoons chopped fresh basil
• 1/2 cup seeded chopped tomato
• 2 teaspoons fresh lime juice
• 4 tablespoons plain nonfat yogurt

1. Combine cucumber and buttermilk in blender.
2. Chop 1/4 of avocado; set aside for salad.
3. Cut remaining avocado into chunks.
4. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil.
5. Blend until very smooth.
6. Season with salt and pepper.
7. Cover; refrigerate until chilled, about 1 hour.
8. Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl.
9. (Can be prepared 1 day ahead.
10. Cover soup and tomato salad separately and refrigerate.)
11. Ladle cucumber soup into 4 bowls.
12. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.

hothouse cucumber, lowfat, avocado, red onion, fresh basil, tomato, lime juice, nonfat yogurt

Taken from www.epicurious.com/recipes/food/views/cucumber-and-avocado-soup-with-tomato-and-basil-salad-103759 (may not work)