Chilled Cucumber, Avocado And Buttermilk Soup Recipe
Servings: 10
Ingredients
- 6 x unpeeled seeded cucumbers cut 2" chunks
- 3 x avocados peeled, pitted, and cut up
- 2 c. plain yogurt
- 2 c. buttermilk
- 1/2 c. red wine vinegar
- 2 Tbsp. sugar
- 1 Tbsp. salt
- 6 x fresh mint leaves diced small
Directions
- Combine the cucumbers, avocados, yogurt, buttermilk, vinegar, sugar and salt in a large bowl. Working in batches, puree in a blender till the soup is very smooth and well combined, 2 to 3 min each batch.
- Pass the soup through a fine stainer, using the back of a wooden spoon to push as much liquid through the strainer as you can.
- Chill till well chilled, at least 2 hrs. Ladle into bowls and sprinkle with the mint.
- This recipe yields 8 to 10 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 10 servings | |
| Calories 137 | |
| Calories from Fat 73 | 53% |
| Total Fat 8.15g | 10% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 777mg | 32% |
| Potassium 472mg | 13% |
| Total Carbs 12.56g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 8.63g | 6% |
| Protein 4.66g | 7% |
