Creamy Cucumber Soup with Avocado - 17g Carbs, 4g Fiber, 7g Sugar
From: WebMD
Refresher Course - This cool vegetarian soup provides delicious relief on a steamy summer day. Try it for lunch with a crusty whole wheat roll or as a starter for dinner. Peel and chop the avocado just before serving to prevent browning.
Servings: 4
2 large cucumbers, seeded and chopped
2 cups plain nonfat Greek yogurt
1–2 cloves garlic, minced
1 Tbsp fresh lemon juice
1/4 cup chopped fresh mint (plus a few sprigs for garnish)
1/2 tsp kosher salt
White pepper, to taste
2 scallions, chopped
1 Tbsp extra virgin olive oil
1 avocado, peeled, pitted, and chopped (prepare just before serving)
1. Place cucumbers, yogurt, garlic, lemon juice, mint, salt, and pepper in a food processor or blender, and blend until smooth.
2. Refrigerate 3–4 hours. Spoon soup into chilled bowls. Garnish with scallions, a drizzle of olive oil, avocado, and a sprig of mint. Serve
immediately.
Servings: 4
Nutrition per Serving: 194 Calories, 39% Calories from Fat, 9g Fat, 1g Saturated Fat, 14g Protein, 17g Carbs, 4g Fiber, 7g Sugar, 355mg Sodium
Posted by: chefgloria1030@yahoo.com
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