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Suggest a better descriptionCut one cucumber in chunks and put in the blender; whirl with 2 cups of the chicken broth, cilantro, lime juice, salt and Tabasco until smoothly pureed. Peel, pit and coarsely chop avocados. Put into a food processor and add the pureed mixture and the rest of the chicken broth. Whirl very briefly to coarsely puree the avocado, leaving some chunks. Cover and chill at least 2 hours or overnight. Just before serving, finely mince the red onion; seed and chop the second cucumber. Pour soup into 6 bowls and garnish each with a sprig of fresh cilantro. Offer the minced onion and chopped cucumber on the side to add individually to taste. Recipe by: Carole Rock Posted to recipelu-digest by "Crane C. Walden"
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 9 | ||
Calories from Fat: 2 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 464.8mg | 16 % | |
Potassium 54.8mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.2g | ||
Protein 0.8g | 1 % | |
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: 9
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