Chilled Cucumber Avocado Soup
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Print Recipe
Print Recipe |
| Servings |
| 6 |
| Servings |
| 6 |
Ingredients
- 1 lb cucumber peeled, seeded and chopped
- 1 lb avocado pitted, peeled and chopped
- 8 oz nonfat plain Greek yogurt
- 1/4 cup fresh lime juice
- 1/4 cup red wine vinegar
- 1 1/2 tsp sugar
- 1 tsp kosher salt
- 6 Tbsp cucumber diced
- 2 Tbsp fresh cilantro leaves chopped
- 2 Tbsp fresh red pepper seeded, minced
- 2 Tbsp nonfat plain Greek yogurt
- 1/2 tsp chipotle pepper in adobo adjust as needed
Servings: 
Units:
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Ingredients
Servings:
Units:
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Instructions
- In blender or food processor, place cucumber, avocado, yogurt, lime juice, vinegar, sugar and salt. Process until well blended, 1 minute.
- Cover and refrigerate until well chilled, 2-4 hours.
- For each serving in one bowl, add the following: 8 oz (1 cup) soup. Top with 1 Tbsp cucumber, 1 tsp cilantro, 1 tsp chipotle pepper, small dollop nonfat plain Greek yogurt. Serve.
Nutrition Facts
| Calories | 170kcal |
| Total FatSaturated FatTrans Fat | 11g1.5g0g |
| Cholesterol | 5mg |
| Sodium | 350mg |
| Total CarbDietary FiberSugars | 13g6g4g |
| Protein | 6g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.