Chilled avocado cucumber soup
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Avocados, California (Haas), 1 fruit without skin and seeds Buttermilk, nonfat, 1 cup Imagine Organic Vegetable Broth, 1 cup Cucumber (with peel), 1 cucumber Zucchini, 100 grams Dill weed, fresh, 1 cup sprigs 1 large lemon
Peel and roughly chop the avocado
Chop the cucumber and zucchini into 1/2-inch pieces
Pour the vegetable broth and buttermilk into a blender, then add the cucumber, zucchini, avocado, and dill. Cut the lemon in half and squeeze both halves into the blender.
Blend all until smooth, then chill for at least 2 hours. Then serve. Can add halved fresh cherry tomatoes and a few chives for garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user VIOLALEE.
Chop the cucumber and zucchini into 1/2-inch pieces
Pour the vegetable broth and buttermilk into a blender, then add the cucumber, zucchini, avocado, and dill. Cut the lemon in half and squeeze both halves into the blender.
Blend all until smooth, then chill for at least 2 hours. Then serve. Can add halved fresh cherry tomatoes and a few chives for garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user VIOLALEE.
Nutritional Info Amount Per Serving
- Calories: 77.8
- Total Fat: 4.5 g
- Cholesterol: 0.8 mg
- Sodium: 121.1 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.8 g
- Protein: 2.6 g
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