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Ingredients30 m servings 56 cals
Original recipe yields 4 servings
- Blend celery, cucumber, red bell pepper, avocado, lemon juice, and tomato in a high-speed blender until smooth, about 30 seconds. Add spinach, water, salt, and cayenne pepper; continue to blend until smooth. Ladle into soup bowls and garnish with paprika.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 56 calories; 3 g fat; 7.4 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 325 mg sodium. Full nutrition
ReviewsRead all reviews 2
I loved the ease and the ability to substitute. I left out the celery and added more cucumber. I also added leftover guacamole and pico de gallo. It was yummy.