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Ingredients
- 3 c. canned chicken broth
- 2 scallions, minced
- 3 very ripe avocados
- 1 cucumber, peeled, seeded, and minced
- 3 c. half & half
- 1 c. lowfat sour cream
- 2 tbsp. fresh lemon juice to taste
- Salt and pepper to taste
- Snipped fresh dill
Directions
- Heat broth with scallions till warm. Remove from heat. Peel, pit, and mash avocados with a fork. Stir avocados and cucumber into warm broth. Puree the mix in blender. Transfer to a large bowl. Stir in half & half, lowfat sour cream, lemon juice, salt, and pepper. Chill, covered, at least 1 hour. Ladle soup into chilled bowls. Garnish with dill.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2171g | |
| Calories 1952 | |
| Calories from Fat 1538 | 79% |
| Total Fat 173.85g | 217% |
| Saturated Fat 85.08g | 340% |
| Trans Fat 0.0g | |
| Cholesterol 388mg | 129% |
| Sodium 1632mg | 68% |
| Potassium 3609mg | 103% |
| Total Carbs 74.19g | 20% |
| Dietary Fiber 24.8g | 83% |
| Sugars 14.62g | 10% |
| Protein 40.86g | 65% |
