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Ingredients

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Directions

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  • Mince 1/2 cup green pepper; set aside for garnish. Place remaining pepper in large bowl. Cut cucumber lengthwise in half. With spoon, remove and discard seeds. Coarsely chop cucumber. Mince 1/4 cup cucumber; set aside for garnish. Add remaining cucumber to pepper in large bowl.

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  • Cut avocado into chunks. In large bowl, add avocado, tomatoes, cilantro, onion, garlic, lime juice, olive oil, sugar, cumin, salt and cayenne to cucumbers and pepper; toss. In batches, puree vegetable mixture in food processor until smooth. Transfer to another large bowl or 8-cup measuring cup. Stir in 1-1/2 cups cold water; cover and refrigerate 2 hours to allow flavors to blend and soup to chill.

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  • Ladle soup into bowls, garnish with additional cilantro leaves, minced green pepper and cucumber. Serve chilled.

Nutrition Facts

161 calories; 10 g total fat; 2 g saturated fat; 0 mg cholesterol; 606 mg sodium. 18 g carbohydrates; 3 g fiber; 3 g protein;

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