Chilled Avocado and Cucumber Soup recipe – 134 calories
Ingredients:
4 small cucumbers (or 1/2 English cucumber)
1 avocado
1/2 cup yogurt
1 jalapeno pepper or 2 teaspoons cayenne pepper
1 1/2 cups ice-cold water
1 clove garlic
1 green onion
3 tablespoons chopped cilantro
2 tablespoons lime juice
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
Preparation:
1. If using a jalapeno pepper, remove the seeds and chop coarsely.
2. Peel and chop the cucumbers and avocado into small cubes.
3. Place everything in a blender or food processor and process until smooth.
4. Thin the mixture to the desired consistency with extra water, then season again with salt and pepper to taste.
5. Chill in the refrigerator for about 2 hours before serving.
6. Garnish options: sprig of mint, couple of cilantro leaves, chopped tomatoes, couple of grilled shrimp or scallops, or some sour cream.
Servings: 4
Nutritional information for one serving:
Calories: 134
Calories from fat: 76
Total fat: 8.4g
Cholesterol: 3mg
Total carbs: 14.9g
Fiber: 3.9g
Protein: 2.5g
WW points: 3
cardiogirl
As a fan of gazpacho *and* avocados, this looks like one tasty bowl of cold soup. And you can’t beat those calories with a stick!
Nice photo, by the way. Did you take that, or is it from a cook book?
KushMney
Awww. That looks good. Now I am hungry.
Laura
Ooooh, I love the photos here! They look delicious! And this soup looks awesome.
Chris
Wow, I love your site and all the recipes look great! I will come back to visit often 🙂 Thanks too, for putting the Calories, I count every calorie I stuff in my mouth!
L.S. King
Well, I will have you know that this looked so good, I went out and made it for dinner last night. I used the cayenne pepper, so it had a bit of a nice kick. Crusty bread dipped in balsamic vinegar and olive oil is a great side item for this as well.
Thanks so much for sharing this!!!
Shammi
Man, this is an absolutely GORGEOUS Photo!
Erica
That is making my mouth water!
R
I LOVE spicy food, and took the cayenne pepper route with this recipe. We could hardly eat it it was so spicy. Will definitely make again and ease up on the pepper.