Cucumber and Avocado Gazpacho
- Yield: 6 servings
- Prep: 12 mins
- Cook: 0 mins
Hint: Chill all ingredients before preparing.
Ingredients
- 4cups lower-sodium chicken broth
- 1-- ripe avocado
- 1cup peeled, seeded and chopped cucumber
- 1/2cup each: chopped chives, parsley, basil and dill
- 1cup plain yogurt
- 1/4teaspoon salt
- -- Coarsely ground black pepper
- 1/4cup plus 2 tablespoons, sour cream divided
- 2tablespoons chopped chives for garnish
Instructions
- Place chicken broth, avocado, cucumber, herbs, yogurt, salt and pepper in blender or food processor. Purée until creamy. Chill.
- Serve in chilled soup bowls. Garnish each with 1 tablespoon sour cream and 1 teaspoon chopped chives.
Nutritional Info *per serving
- Calories 120
- Glycemic Load 0.69
- Fat 8g
- Saturated Fat 3g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 3.5g
- Cholesterol 10mg
- Sodium 180mg
- Potassium 420mg
- Carbohydrate 7g
- Fiber 2g
- Sugars 3g
- Protein 6g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 20%
- Calcium 10%
- Iron 6%
