MealsAugust-September 2014

Chilled Avo and Cuke Soup

SERVES 4

Serve this soup in bowls garnished with a fan of sliced avocado, a bit of diced cucumber and a sprinkle of cilantro. For a party, serve in 32 shot glasses, each one topped with tiny pieces of avocado.

1½ cups water
3 cups peeled, seeded and diced  cucumber, more for garnish
2 avocados, pitted, peeled and  chopped
1 avocado, pitted, peeled and sliced, for garnish
¼ cup firmly packed arugula
¼ cup finely chopped cilantro, more to garnish
3½ tablespoons freshly squeezed lime juice
2 tablespoons cold-pressed extra-virgin olive oil
1 tablespoon finely chopped green onion (white and green parts)
2 teaspoons minced garlic (about 2 cloves)
½ teaspoon finely chopped serrano chile, more to taste
1 teaspoon salt, more to taste

1. Put all ingredients into your blender and puree on high 1 to 2 minutes until smooth and creamy. Taste and add more chile, if desired.

2. Transfer soup to a bowl. Cover and chill in the refrigerator 2 hours.

3.
Remove from refrigerator and salt to taste.

Each serving contains 320 calories, 29g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 580mg sodium, 17g carbohydrate, 11g fiber, 3g sugars, 4g protein, 4 Est GL.

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