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Ingredients30 m servings 56
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.
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- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 56 calories; 3 7.4 1.5 0 325 Full nutrition
ReviewsRead all reviews 3
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.