Chilled Cucumber Avocado Soup
Recipe: #19445
June 05, 2015
Categories: Avocado, Cucumber Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"A deliciously creamy warm-weather treat! From Prevention Magazine. Prep time does not include 4 hours refrigeration."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (383 g)
- Calories 268.4
- Total Fat - 19 g
- Saturated Fat - 3.3 g
- Cholesterol - 4.5 mg
- Sodium - 310.9 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 8.7 g
- Sugars - 5.7 g
- Protein - 5.9 g
- Calcium - 130.8 mg
- Iron - 1.4 mg
- Vitamin C - 19.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Wash cucumbers well, slice off the ends, then cut in fourths. Halve the avocado, remove pit and skin.
Step 2
Place cucumbers, avocados, vegetable broth, yogurt, milk, onion, lemon juice, mint, vinegar, and cayenne in a blender jar.
Step 3
Puree and then season with salt and freshly ground pepper to taste.
Step 4
Chill at least 4 hours, or even overnight, before serving
Tips
- Blender
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