Cucumber and Avocado Soup with Tomato and Basil Salad Recipe

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Cucumber and Avocado Soup with Tomato and Basil Salad
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Ingredients:

Directions:

  1. Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
  2. Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.
  3. Per serving: calories, 145; total fat, 6 g; saturated fat, 2 g; cholesterol, 5 mg Nutritional analysis provided by Bon Appétit
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 218.06 Kcal (913 kJ)
Calories from fat 122.8 Kcal
% Daily Value*
Total Fat 13.64g 21%
Cholesterol 1.68mg 1%
Sodium 44.22mg 2%
Potassium 386.76mg 8%
Total Carbs 21.4g 7%
Sugars 14.82g 59%
Dietary Fiber 5.46g 22%
Protein 5.75g 11%
Vitamin C 21.8mg 36%
Iron 0.5mg 3%
Calcium 92.7mg 9%
Amount Per 100 g
Calories 73.62 Kcal (308 kJ)
Calories from fat 41.46 Kcal
% Daily Value*
Total Fat 4.61g 21%
Cholesterol 0.57mg 1%
Sodium 14.93mg 2%
Potassium 130.58mg 8%
Total Carbs 7.22g 7%
Sugars 5g 59%
Dietary Fiber 1.84g 22%
Protein 1.94g 11%
Vitamin C 7.4mg 36%
Iron 0.2mg 3%
Calcium 31.3mg 9%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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