Cold soup is soothing and refreshing on any day, but especially a warm day. Two of my favorites, avocado and cucumber meld together for a creamy, crisp soup. With only a few ingredients, you can whip up this recipe in now time at all. Best of all, Avocado Cucumber Soup is from my diabetic book--so you are getting a healthy treat! Serve with a salad or sandwich and your meal is complete.
Avocado Cucumber Soup from Holly Clegg's trim&TERRIFIC Diabetic Cooking
Creamy avocadoes and cucumbers pair together in this fantastic chilled soup
6 servings/serving size: 3/4 cup
1 large avocado, peeled, pitted, and halved
2 cucumbers, peeled, seeded, and halved
1 cup fat-free low-sodium chicken or vegetable broth
1 cup fat-free evaporated milk
2 tablespoons lemon juice
Salt to taste (optional)
1/4 cup chopped green onion
1/2 cup chopped tomatoes
1. In blender or food processor, blend the avocado, cucumbers, chicken broth, evaporated milk, and lemon juice until smooth. Season with salt and pepper (if using). Refrigerate, covered, until chilled.
2. If soup is too thick, stir in a little more broth or evaporated milk. Sprinkle individual servings with green onion and tomatoes before serving.
To easily seed cucumbers, cut in half and run a knife or fork down the center of the cucumber to scrape out the seeds.
NUTRITIONAL INFORMATION PER SERVING
Calories from fat 46%
Fat 5 g
Saturated Fat 1 g
Cholesterol 2 mg
Sodium 65 mg
Carbohydrate 11 g
Dietary Fiber 3 g
Sugars 7 g
Protein 5 g
Diabetic Exchanges: 1 vegetable, 1/2 fat-free milk, 1 fat
Causes Holly Clegg Supports
American Diabetes Association...proceeds from my Holly Clegg Trim & Terrific Diabetic Cooking go to fight diabetes.
America's WETLANDS FOUNDATION...