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Chilled Cucumber Avocado Soup
Chilled Cucumber Avocado Soup
Author: 
Recipe type: Appetizer
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The perfect refreshing soup made with just a few ingredients and perfect when served with a side of cornbread.
Ingredients
  • 1 large cucumber, peeled and diced (about 2 cups)
  • 1 large avocado, pitted, peeled and diced (about 1 cup)
  • 1 scallion, peeled and roughly chopped (about 2 tablespoons)
  • 1/2 large jalapeño, seeded and roughly chopped
  • 1 cup skim milk
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • toppings: fresh mint leaves, a drizzle of olive oil, greek yogurt, crème fraiche or sour cream
Instructions
  1. Add all ingredients to a blender and blend until completely smooth (this may take up to a few minutes depending on the strength of your blender).
  2. Divide between four bowls and refrigerate for 30 minutes. Garnish and serve cold. Best when served same day.
Notes
Adapted from Martha Stewart
Nutrition Information
Serving size: 1/4 recipe Calories: 90 Fat: 5.4 g Carbohydrates: 8.5 g Sugar: 4.4 g Fiber: 2.9 g Protein: 3.3 g
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/06/09/chilled-cucumber-avocado-soup/