Try this Chilled Avocado And Zucchini Soup recipe, or contribute your own.
Suggest a better descriptionIn a steamer set over boiling water steam the zucchini, covered, for 10 minutes, or until it is very tender. In a blender pure the zucchini with the avocado, halved, peeled, and chopped, the buttermilk, 3/4 cup of the ice cubes, the lemon juice, and the cumin, adding enough of the additional ice cubes to reach the desired consistency. Divide the soup between 2 bowls and sprinkle it with the chives. Makes about 2 1/4 cups, serving 2. Makes about 2 cups. Gourmet August 1993
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 1 servings | ||
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Calories: 113 | ||
Calories from Fat: 22 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 259.5mg | 9 % | |
Potassium 445.5mg | 12 % | |
Total Carbohydrate 16.1g | 5 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 15.9g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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