Cucumber Avocado Soup
1   seedless cucumber  
1   avocado  
2   green onions, coarsley chopped  
1/4 cup    mint leaves  
1/2 cup    well-shaken buttermilk  
1 cups    cold water  
1/4 cup    lime juice  
2 tsp    salt  
1 Cut cucmber into 3 equal parts, then coarsley chop 2 parts.
2 Quarter avocado, remove from peel, then chop one half.
3 Blend together chopped cucumber, chopped avocado, onion, mint, buttermilk, water, lime juice, and 2 tsp salt in blender until smooth, 1-2 minutes.
4 Chill soup, uncovered, for 15 minutes.
5 Cut remaining cucumber and avocado into 1/4 inch dice. Stir into soup. Season to taste.
Servings: 6
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
cold water
Amount Per Serving      
Calories   81.98  
Calories From Fat (67%)   55.19  
    % Daily Value
Total Fat 6.57g   10%  
Saturated Fat 1.68g   8%  
Cholesterol 4.17mg   1%  
Sodium 27.35mg   1%  
Potassium 322.27mg   9%  
Carbohydrates 5.73g   2%  
Dietary Fiber 2.04g   8%  
Sugar 0.00g      
Sugar Alcohols 0.00g      
Net Carbohydrates 3.69g      
Protein 1.77g   4%  
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.