Cucumber Avocado Soup Recipe

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Ingredients:

Serving

1 chilled seedless cucumber (about 16 oz)
1 (6- to 8-oz) firm-ripe avocado
2 scallions, coarsely chopped
1/4 cup fresh mint leaves
1/2 cup well-shaken chilled buttermilk
1 1/2 cups cold water

Directions:

Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces. Quarter avocado lengthwise, then pit, peel, and coarsely chop one half.
Blend together chopped cucumber, chopped avocado, scallions, minutest, buttermilk, water, and 1 teaspoon salt in a blender until smooth, 1 to 2 minutes. Chill soup, uncovered, 15 minutes.
Cut remaining cucumber and avocado into 1/4-inch pieces and stir into soup. Season with salt. Thin with additional water if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	117.08 Kcal (490 kJ)
Calories from fat	76.55 Kcal
		% Daily Value*
Total Fat	8.51g	13%
Sodium	13.65mg	1%
Potassium	534.21mg	11%
Total Carbs	9.37g	3%
Sugars	1.85g	7%
Dietary Fiber	6.81g	27%
Protein	2.42g	5%
Vitamin C	14.9mg	25%
Vitamin A	0.7mg	25%
Iron	89.4mg	496%
Calcium	66.5mg	7%

Amount Per 100 g
Calories	41.63 Kcal (174 kJ)
Calories from fat	27.21 Kcal
		% Daily Value*
Total Fat	3.02g	13%
Sodium	4.85mg	1%
Potassium	189.93mg	11%
Total Carbs	3.33g	3%
Sugars	0.66g	7%
Dietary Fiber	2.42g	27%
Protein	0.86g	5%
Vitamin C	5.3mg	25%
Vitamin A	0.3mg	25%
Iron	31.8mg	496%
Calcium	23.7mg	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.

Tastes

salty
savory
bitter
sweet

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