Chilled Cucumber Avocado Soup
Created by JostLori on June 5, 2015
- Servings: 4
- Prep Time: 8m
- Cook Time: 0m
- Recipe #19445
Ingredients
- 1 pound cucumbers (2 unpeeled)
- 1 pound avocados (2 avocados)
- 1 cup vegetable broth
- 2/3 cup yogurt
- 2/3 cup milk
- 2 tablespoons chopped yellow onion
- 1 tablespoon lemon juice
- 1 tablespoon chopped mint
- 1 teaspoon vinegar
- 1/16 teaspoon cayenne (just a pinch!)
How to Make
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Step 1: Wash cucumbers well, slice off the ends, then cut in fourths. Halve the avocado, remove pit and skin.
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Step 2: Place cucumbers, avocados, vegetable broth, yogurt, milk, onion, lemon juice, mint, vinegar, and cayenne in a blender jar.
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Step 3: Puree and then season with salt and freshly ground pepper to taste.
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Step 4: Chill at least 4 hours, or even overnight, before serving
Nutritional Facts
- 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