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Chilled Cucumber and Avocado Soup

A cool and creamy cucumber and avocado soup, perfect for a hot summer day.
Chilled Cucumber and Avocado Soup

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Servings: 4
Total Time: 10 minutes to prepare, 4 hours to chill
Recipe by: Frankie

Ingredients

2 large cucumbers (about 2 lbs), peeled, seeded, and chopped
1 garlic clove, peeled and chopped
2 cups buttermilk
1 TBSP fresh lemon juice
1 avocado, peeled, pitted, and chopped
1 jalapeno, stemmed, seeded, and chopped
1/4 cup packed fresh parsley
1/4 cup packed fresh cilantro
1/4 cup diced red onion for garnish
salt & pepper

Directions

1. Add all the ingredients except the red onion to a food processor or blender and blend until smooth.

2. Pour soup into a large bowl, cover and refrigerate for 4 hours.

3. Take the soup out of the fridge, season with salt and pepper to taste. Ladle the soup into individual bowls and garnish with the diced red onion.




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