Directions:
- Coarsely chop half of cucumber; place in blender. Add 1/2 cup broth and next 5 ingredients; puree until smooth. Pour soup into large bowl. Mix in cup broth. Season with salt and pepper. Cover; chill at least 2 hours and up to 6 hours.
- Mix 1 rounded tablespoon each of green onions, avocado, jicama, green bell pepper and tomatoes in small bowl; reserve for garnish. Mix remaining green onions, avocado, jicama, bell pepper and tomatoes into soup. Ladle soup into bowls. Sprinkle with reserved garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.95 Kcal (582 kJ) | ||
| Calories from fat | 49.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.54g | 9% | |
|---|---|---|---|
| Cholesterol | 0.94mg | 0% | |
| Sodium | 198.68mg | 8% | |
| Potassium | 706.72mg | 15% | |
| Total Carbs | 14.89g | 5% | |
| Sugars | 8.28g | 33% | |
| Dietary Fiber | 5.63g | 23% | |
| Protein | 3.78g | 8% | |
| Vitamin C | 84.6mg | 141% | |
| Iron | 13.3mg | 74% | |
| Calcium | 38.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 32.68 Kcal (137 kJ) | ||
| Calories from fat | 11.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 9% | |
|---|---|---|---|
| Cholesterol | 0.22mg | 0% | |
| Sodium | 46.72mg | 8% | |
| Potassium | 166.2mg | 15% | |
| Total Carbs | 3.5g | 5% | |
| Sugars | 1.95g | 33% | |
| Dietary Fiber | 1.32g | 23% | |
| Protein | 0.89g | 8% | |
| Vitamin C | 19.9mg | 141% | |
| Iron | 3.1mg | 74% | |
| Calcium | 9.1mg | 4% | |
* 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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