Enjoy this wholesome intermingling of naturally refreshing flavors with a dash of spicy verve. Avocados are a delicious source of Potassium, Vitamin E, and mono-unsaturated fats (which can reduce blood cholesterol which eaten in moderation).
Ingredients
- 1 large ripe avocado, roughly chopped
- 2 small cucumbers, roughly chopped
- 1 scallion, green part only, chopped, plus extra for garnish
- 1 clove garlic, chopped
- ¼ cup cilantro leaves
- 1 ½ cups coconut water
- Juice of ½ lime
- Pinch of cayenne pepper or ground cumin
- Plain yogurt, for garnish
Directions
- Combine all the ingredients except the yogurt in a blender or food processor until smooth.
- If the soup is too thick, add more coconut water.
- Pour into serving bowls, cover and refrigerate for about an hour.
- Serve garnished with a dollop of yogurt and some chopped scallion.
Yields 2 Servings
Nutrition Information per serving: Calories 231; Total Fat 17g; Saturated Fat 1g; Carbohydrate 22g; Fiber 4g; Protein 6g; Sodium 209mg
Recipe adapted from I Quit Sugar, Sarah Wilson, 2013