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Ingredientes
- 1 lrg English hothouse cucumber peeled, diced
- 2 1/2 c. low-fat (1%) buttermilk
- 1 x avocado quartered, pitted, and peeled
- 4 Tbsp. minced red onion
- 2 Tbsp. minced fresh basil Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. minced seeded tomato
- 2 tsp fresh lime juice
- 4 Tbsp. plain nonfat yogurt
Direcciones
- Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add in avocado to blender; then add in 2 Tbsp. red onion and 1 Tbsp. basil. Blend till very smooth. Season with salt and pepper. Cover; chill till chilled, about 1 hour.
- Mix reserved avocado, remaining 2 Tbsp. onion and 1 Tbsp. basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and chill.) Ladle cucumber soup into 4 bowls. Dollop each with 1 Tbsp. yogurt; top with tomato salad and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 71 | |
| Calories from Fat 50 | 70% |
| Total Fat 5.53g | 7% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 11mg | 0% |
| Potassium 247mg | 7% |
| Total Carbs 5.43g | 1% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.05g | 1% |
| Protein 1.47g | 2% |
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