Chilled Cucumber & Avocado Soup

The bounty of summer leaves me with too many combinations to try and too little time. This recipe is a must-try though for anyone who apprizes fresh summer produce the way that I do. No other time of year is avocado so luscious–and you may be surprised to learn what a nutritional powerhouse this meal is!

Grant and I had a little date night on our patio last night. It is finally cooling down to where we can go outside after 7pm. Glorious. Before dabbling in the kitchen, I ran the nutrition facts and played around with some of the variable ingredients–buttermilk, yogurt, or broth? I knew no matter how I made it, this recipe was going to be packed with fiber and good, heart-healthy fats, but I wanted to get some protein in there too. So yogurt won. The soup is definitely creamy enough without it, but the yogurt packs 7 g of protein per serving! And should I mention that it’s bursting with Vitamin A and potassium? Now, that is balance.

Chilled Cucumber & Avocado Soup
3 servings
1 ripe avocado
1 cucumber
1 shallot
1/2 lemon, juiced
1 T fresh basil
1 cup plain non-fat yogurt
1 tsp olive oil
1/4 tsp salt
1/2 tsp pepper

Instructions: Scoop avocado into a blender. Peel cucumber and half lengthwise to remove seeds. Roughly chop cucumber and add to blender along with all other ingredients. Purée. Divide between three bowls and chill for an hour to let the flavors marry. Before serving, garnish with chopped tomatoes and basil if desired.

Calories: 194  Pro: 7 g Carbs: 18 g (5 g fiber)  Fat: 12 g (only 2 g sat)  Sodium: 265 mg

Grant picked up a bottle of wine and fresh bread on his way home (what would date night be without wine and bread??) Not to mention soup, hot or cold, should always be accompanied by good bread. Sopping is a must–but then I realized I had leftover tomato and basil–so we added bruschetta to the menu. Superb if I do say so myself. Oooh summer tomatoes, what would life be without you?


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Filed under Healthy Cooking/Eating, Recipes

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