Photo: Cala
Chilled Avocado and Cucumber Soup with Thai Basil and Mint
12 ingredients
5 steps
fandom
Estimated Nutrition (whole recipe, rough)
472
Calories
14g
Protein
30g
Fat
44g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 ½ Pounds California Avocados, diced
- 3 Pints Buttermilk
- 1 Pound Kirby (hot house) cucumber, peeled, cut into chunks
- 24 Thai basil leaves
- 24 Mint leaves
- 1 tsp Salt
- ½ Cup Red onion, finely diced
- ½ Cup Roma tomato, seeded, and diced
- 1/3 Cups Green onion, thinly sliced
- 12 Thai basil flowers, with leaves
- =
Directions
1
Puree avocado with next 5 ingredients.
2
Cover and chill at least 3 hours to marry flavors. Reserve.
3
JUST BEFORE SERVICE
4
Fold together red onion, tomato and green onion.
5
Garnish 1 cup chilled soup with 2 tablespoons onion mixture and 1 basil flower.
Recipe sourced from
fandom