Peel and chop up cucumber. You can leave the seeds in or discard them, your choice.
Put cubed avacado in a medium bowl and with a stick blender, purée until smooth.
Add cut cucumbers pieces, halapenos, and juice, lemon juice, salt and 3T chopped green onions and purée again.
Add water and give it one more good mixing.
Taste for seasoning, cover and refrigerate for at least several hours.
This will also work well in a good upright blender.
Garnish soup with last 1T green onions (or fresh chives).
Garnishes May include small chunks of tomato, cucumber, avacado, cilantro and maybe even some olive oil.
Use more or less water depending on the thickness of the yogurt you use. Use a wonderfully thick yogurt but at least a full fat yogurt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (97g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (19%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.8mg||1 %|
|Sodium 24.1mg||1 %|
|Potassium 89mg||2 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.4g|
|Protein 1.7g||2 %|
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: 21
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