2 large cucumbers
3 cup chicken broth
1 teaspoon tabasco (or more to taste)
1/4 cup firmly packed cilantro
Juice of one medium lime
2 ripe avocados
1/2 teaspoon salt – or to taste
6 or 8 green onions including green tops
Cut one cucumber into chunks and process with 2 cups of the broth, cilantro, lime juice, salt and Tabasco.
Pit, peel and chop avocados. Process with pureed mixture and add the third cup of broth.
Process briefly to coarsely puree the avocado, leaving some chunks.
Chill at least 2 hours.
Just before serving, dice the green onions, and peel, seed and chop the second cucumber. Pour soup into bowls and garnish each with fresh cilantro sprigs.
Minced onion and diced cucumber on the side to add individually.
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