Creamy avocados and cucumbers pair together in this fantastic light and tasty chilled soup from one of my favorite healthy cookbook authors, Holly Clegg.
1cuplow-sodium, fat-free chicken or vegetable broth
1cupfat-free evaporated milk
2tablespoonslemon juice
Salt and pepper, to taste
Optional garnishes
Chopped green onions, chopped tomatoes, chopped cilantro, fresh dill, chopped parsley, mint, anchovies, jalapeños, etc.
Instructions
In a blender or food processor, puree the avocado, cucumbers, chicken broth, evaporated milk, and lemon juice until smooth and creamy.
Season to taste with salt and pepper.
Refrigerate, covered, until chilled.
If the soup is too thick, stir in a little more broth or evaporated milk until you achieve your desired consistency
Recipe Notes
To easily seed cucumbers, cut in half and run a knife or spoon down the center of the cucumber to scrape out the seeds.Diabetic Exchanges: 1 vegetable, ½ fat-free milk, 1 fatServing size: ¾ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Skinny Avocado Cucumber Soup Recipe
Amount Per Serving (3 /4 cup)
Calories 102Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 11g4%
Fiber 3g12%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.