1cuplow-sodium, fat-free chicken or vegetable broth
1cupfat-free evaporated milk
Salt and pepper, to taste
Chopped green onions, chopped tomatoes, chopped cilantro, fresh dill, chopped parsley, mint, anchovies, jalapeños, etc.
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
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)
Skinny Avocado Cucumber Soup Recipe
Amount Per Serving (3 /4 cup)
Calories 102Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/avocado-cucumber-soup-recipe-weight-watchers-points/