Icy Cold Avocado and Cucumber Soup
Fresh cukes out of the garden mixed with ripe creamy avocado and kicked up with fresh and smoked jalapenos, fresh herbs. Yummy and healthy on a Hot day!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 cup yogurt
- 2 tablespoons freshly squeezed lime juice
- 2 green onions (chopped)
- sea salt & freshly ground black pepper
- 2 tablespoons diced tomatoes
- 2 cups chopped seeded ice cold cucumbers (i leave the peel on for the color be sure if
- 1 ripe avocado (pitted peeled, and chopped)
- 1/4 teaspoon lime zest
- 1 cup ice cube
- 2 tablespoons chopped fresh cilantro leaves basil, parsley (use all or your favorites)
- 1 tablespoon chipotle adobo sauce
- 1 tablespoon yogurt
- 1 tablespoon fresh herb
- 2 tablespoons diced cucumbers
- 1/2 teaspoon diced jalapeno
- Carbohydrate 11.0645249979707 g
- Cholesterol 7.80937499961167 mg
- Fat 2.05875937486537 g
- Fiber 0.267000008804445 g
- Protein 7.03247812449492 g
- Saturated Fat 1.3070699999307 g
- Serving Size 1 1 serving(s) (161g)
- Sodium 169.69287499458 mg
- Sugar 10.7975249891663 g
- Trans Fat 0.117916249983504 g
- Calories 89 calories
In a blender or food processor, combine all the soup ingredients and process until smooth. Thinning with water if needed. Season to taste with salt and pepper. Pour into two chilled bowls. Mix the yogurt and chipotle sauce together. Drizzle over the soup to taste. Garnish with your choices or all. Serve immediately.
