Ingredients:
- 3 avocados, ripe and unblemished
- 1 english cucumber, unpeeled, roughly chopped (about 2 cups)
- 2 garlic cloves
Directions:
- Slice the avocados in half lengthwise, working around the pit. Twist to separate the halves. Remove the pit and use a spoon to scoop out the flesh.
- Add the avocados, cucumber, garlic, lemon juice and chicken stock to a blender and puree until smooth, working in batches if necessary. Season with salt and refrigerate until the soup is well chilled.
- Divide the soup among four chilled bowls. Garnish with a dollop of sour cream and a dash of hot pepper sauce and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.55 Kcal (760 kJ) | ||
| Calories from fat | 118.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.17g | 20% | |
|---|---|---|---|
| Cholesterol | 5.7mg | 2% | |
| Sodium | 255.18mg | 11% | |
| Potassium | 522.07mg | 11% | |
| Total Carbs | 13.83g | 5% | |
| Sugars | 4.52g | 18% | |
| Dietary Fiber | 5.88g | 24% | |
| Protein | 5.98g | 12% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 18.5mg | 103% | |
| Calcium | 31.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 67.95 Kcal (284 kJ) | ||
| Calories from fat | 44.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 20% | |
|---|---|---|---|
| Cholesterol | 2.13mg | 2% | |
| Sodium | 95.51mg | 11% | |
| Potassium | 195.4mg | 11% | |
| Total Carbs | 5.18g | 5% | |
| Sugars | 1.69g | 18% | |
| Dietary Fiber | 2.2g | 24% | |
| Protein | 2.24g | 12% | |
| Vitamin C | 4.4mg | 20% | |
| Iron | 6.9mg | 103% | |
| Calcium | 11.9mg | 3% | |
* 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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