Avocado Gazpacho Soup Recipe
Servings: 6
Ingredients
- 2 lrg Cucumbers
- 3 c. Chicken broth
- 1 tsp Tabasco (or possibly more to taste)
- 1/4 c. Firmly packed cilantro Juice of one medium lime
- 2 x Ripe avocados
- 1/2 tsp Salt - or possibly to taste
- 6 x Or possibly 8 green onions including green tops garlic croutons cilantro sprigs
Directions
- Cut one cucumber into chunks and process with 2 c. of the broth, cilantro, lime juice, salt and Tabasco.
- Pit, peel and chop avocados. Processwith pureed mix and add in the third c. of broth.
- Process briefly to coarsely puree the avocado, leaving some chunks. Refrigerateat least 2 hrs. Just before serving, dice the green onions, and peel, seed and chop the second cucumber. Pour soup into bowls and garnish each with a few croutons and fresh cilantro sprigs. Offer the chopped onion and diced cucumber on the side to add in individually.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 6 servings | |
| Calories 94 | |
| Calories from Fat 62 | 66% |
| Total Fat 6.91g | 9% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 388mg | 16% |
| Potassium 454mg | 13% |
| Total Carbs 7.04g | 2% |
| Dietary Fiber 4.4g | 15% |
| Sugars 1.63g | 1% |
| Protein 2.8g | 4% |
