Try this Chilled Cucumber Avocado Soup recipe, or contribute your own.
Suggest a better descriptionIn a large measuring cup combine the buttermilk and enough ice cubes to measure 1 1/2 cups total. In a blender blend the buttermilk mixture with half the cucumber, the avocado, peeled and pitted, the broth, the lemon juice, and the cumin until the mixture is smooth. Divide the soup between chilled bowls and stir half the remaining cucumber into each serving. Makes about 3 1/2 cups, serving 2. Gourmet June 1990
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 1 servings | ||
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Calories: 210 | ||
Calories from Fat: 40 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 747.1mg | 26 % | |
Potassium 813.7mg | 21 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 27.3g | ||
Protein 16.7g | 24 % | |
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: 210
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