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Ingredientes
- 2 med Cucumbers, peeled
- 3 c. Chicken broth
- 1/2 tsp Tabasco sauce, or possibly to taste
- 1/4 c. Fresh cilantro or possibly parsley, firmly packed
- 2 Tbsp. Lime juice
- 2 med Hard/ripe avocados
- 1/2 tsp Salt
- 1/2 sm Red onion Fresh cilantro sprigs, for garnish
Direcciones
- Cut one cucumber in chunks and put in the blender; whirl with 2 c. of the chicken broth, cilantro, lime juice, salt and Tabasco till smoothly pureed. Peel, pit and coarsely chop avocados. Put into a food processor and add in the pureed mix and the rest of the chicken broth. Whirl very briefly to coarsely puree the avocado, leaving some chunks. Cover and refrigerateat least 2 hrs or possibly overnight. Just before serving, finely mince the red onion; seed and chop the second cucumber. Pour soup into 6 bowls and garnish each with a sprig of fresh cilantro. Offer the chopped onion and minced cucumber on the side to add in individually to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 19 | |
| Calories from Fat 2 | 11% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 385mg | 16% |
| Potassium 183mg | 5% |
| Total Carbs 2.76g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.29g | 1% |
| Protein 1.59g | 3% |
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