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    You are in: Home / Recipes / Cold Avocado and Cucumber Soup With Dill Recipe
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    Cold Avocado and Cucumber Soup With Dill

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Kumquat the Cat's friend's Note:

    No-cook soup good for hot days of summer. Real easy to make because the blender or food processor does most of the chopping, but it takes time to chill which is not included in cooking time. I omitted the optional shrimp (8-16 boiled & chilled) since I'm a vegetarian, but you might want to add some to yours. It also very light and low-fat. From the August 2009 food section of the New York Times, adopted from "Once Upon a Tart..." by Frank Mentesana and Jerome Audureau. Once Upon a Tart is a charming cafe in Soho neighborhood of NYC.

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    1. 1
      In a food processor or blender, puree garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, 3/4 cup water, dill, salt and a pinch of cayenne, black pepper and half the orange juice. Blend until smooth.
    2. 2
      Add remaining orange juice in increments until you like the flavor. Cover and refrigerate. Serve soup chilled, garnish with shrimp, lime juice and olive oil if desired.

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    Nutritional Facts for Cold Avocado and Cucumber Soup With Dill

    Serving Size: 1 (193 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 61.6
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.1 g
    Cholesterol 0.6 mg
    Sodium 1181.6 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 0.6 g
    Sugars 9.8 g
    Protein 1.7 g

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