1 cup chicken or vegetable stock
1/2 English cucumber, divided, peeled and finely diced
1 cup diced tomatoes with juice, divided
1/4 cup green onions, sliced, including green part
1/2 jalapeno pepper, seeded and very finely diced
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 Tbsp lime juice
2 Tbsp cilantro, chopped
Salt and pepper to taste
1/2 cup sliced almonds, for garnish
1/2 cup yogurt, for garnish
Place avocados, stock, half the cucumber, half the tomatoes, the green
onions, the jalapeno, olive oil, garlic, and lime juice in a food
processor and puree.
Add the remaining cucumber and tomatoes, salt, and pepper and blend
well. Chill thoroughly in the refrigerator.
Toast sliced almonds in a dry skillet for several minutes, turning
until golden brown.
Pour into individual bowls and garnish with a dollop of yogurt and
toasted almonds.
Serves: 4
TD&N Nutrient Analysis:
432 Calories, 36g Total Fat, 5g Saturated Fat, 5g Polyunsaturated Fat,
24g Monounsaturated Fat, 4mg Cholesterol, 276mg Sodium, 24g Carbs,
13g Fiber, 10g Protein
TD&N Tip:
Increase the number of servings to decrease the number of calories
and total fat.
From: Today's Diet and Nutrition
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