4162
Calories
Total Fat
Protein
View Complete Nutrition Information >
Chilled California Vegetable Bisque
A refreshing creamy cucumber-avocado bisque accented with diced tomatoes, avocado and green onions
Recipe concept developed by The Culinary Institute of America
30
Prep Time
(MINUTES)
1 ½
Total Time
(HOURS)
6
Servings
3.3 of 5
(3 ratings)
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Ingredients
- 1-1/2 English (hot house) cucumbers, peeled, cut into chunks (1-1/2 cucumbers = 4 cups)
- 2 medium avocados, pitted, peeled, divided
- 1/2 cup chopped green onions, divided
- 3 tablespoons chopped fresh basil, divided
- 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained, liquid reserved
- 2 cups lowfat buttermilk
- 1/4 cup fresh lime juice, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Nutrition Information
173
11g
5g
Serving Size: 6 servings (about 1-1/4 cups each)
Directions
- Place cucumber, one and a half of the avocados, 1/4 cup of the onions, 2 tablespoons of the basil and the reserved tomato liquid in blender container. Puree 1 to 2 minutes or until smooth. Pour mixture into large bowl.
- Add buttermilk, 3 tablespoons of the lime juice, salt and pepper to cucumber mixture; stir to combine. Cover and refrigerate until chilled, about 1 hour.
- Chop the remaining avocado, onions and basil smaller; place in small bowl. Stir in drained tomatoes and remaining lime juice. Cover and refrigerate.
- Ladle cucumber mixture into shallow soup bowls. Top each with a portion of the tomato mixture. Serve.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 173 | |
| % Daily Value* | ||
| Total fat | 11 g | 16% |
| Saturated fat | 2 g | 9% |
| Cholesterol | 3 MG | 1% |
| Sodium | 378 MG | 16% |
| Carbohydrate | 16 g | 5% |
| Dietary fiber | 7 g | 26% |
| Sugars | 8 g | 1% |
| Protein | 5 g | 11% |
| Vitamin A | 12% | |
| Vitamin C | 36% | |
| Calcium | 14% | |
| Iron | 7% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
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