Avocado & Cucumber Soup

Recipe by Chef #256951
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the stock in medium pot over high heat; then add the minced garlic.
  • Reduce heat to low and let simmer about 5 minutes.
  • Remove the pot from heat; cool to room temperature.
  • Add cucumber, avocados, herbs, pepper flakes, lemon juice, salt and pepper to the cooled stock.
  • In food processor, puree in batches until smooth.
  • Chill in fridge.
  • Serve soup in bowls garnished with yogurt, paprika and radish slices.
  • Note: If you can't find chervil and/or tarragon, substitute with coriander or other fresh herbs.
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