Directions:
- Boil the stock in medium pot over high heat; then add the minced garlic.
- Reduce heat to low and let simmer about 5 minutes.
- Remove the pot from heat; cool to room temperature.
- Add cucumber, avocados, herbs, pepper flakes, lemon juice, salt and pepper to the cooled stock.
- In food processor, puree in batches until smooth.
- Chill in fridge.
- Serve soup in bowls garnished with yogurt, paprika and radish slices.
- Note: If you can't find chervil and/or tarragon, substitute with coriander or other fresh herbs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 762.89 Kcal (3194 kJ) | ||
| Calories from fat | 143.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.92g | 24% | |
|---|---|---|---|
| Cholesterol | 1.75mg | 1% | |
| Sodium | 25160.16mg | 1048% | |
| Potassium | 635.18mg | 14% | |
| Total Carbs | 127.8g | 43% | |
| Sugars | 5.24g | 21% | |
| Dietary Fiber | 9.84g | 39% | |
| Protein | 4.62g | 9% | |
| Vitamin C | 17.5mg | 29% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 49.2mg | 273% | |
| Calcium | 67.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 173.76 Kcal (727 kJ) | ||
| Calories from fat | 32.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 24% | |
|---|---|---|---|
| Cholesterol | 0.4mg | 1% | |
| Sodium | 5730.48mg | 1048% | |
| Potassium | 144.67mg | 14% | |
| Total Carbs | 29.11g | 43% | |
| Sugars | 1.19g | 21% | |
| Dietary Fiber | 2.24g | 39% | |
| Protein | 1.05g | 9% | |
| Vitamin C | 4mg | 29% | |
| Iron | 11.2mg | 273% | |
| Calcium | 15.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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