Cucumber Avocado Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 1/2 cups cold water
- 1/4 cup fresh mint leaves
- 2 scallions, coarsely chopped
- Carbohydrate 10 g(3%)
- Cholesterol 1 mg(0%)
- Fat 6 g(9%)
- Fiber 4 g(14%)
- Protein 3 g(6%)
- Saturated Fat 1 g(5%)
- Sodium 69 mg(3%)
- Calories 92
Preparation Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces. Quarter avocado lengthwise, then pit, peel, and coarsely chop one half. Blend together chopped cucumber, chopped avocado, scallions, minutest, buttermilk, water, and 1 teaspoon salt in a blender until smooth, 1 to 2 minutes. Chill soup, uncovered, 15 minutes. Cut remaining cucumber and avocado into 1/4-inch pieces and stir into soup. Season with salt. Thin with additional water if desired.
Preparation Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces. Quarter avocado lengthwise, then pit, peel, and coarsely chop one half. Blend together chopped cucumber, chopped avocado, scallions, minutest, buttermilk, water, and 1 teaspoon salt in a blender until smooth, 1 to 2 minutes. Chill soup, uncovered, 15 minutes. Cut remaining cucumber and avocado into 1/4-inch pieces and stir into soup. Season with salt. Thin with additional water if desired.
