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Cucumber and Avocado Soup

Cucumber and Avocado Soup

Yield 4 Servings

3 Florida cucumbers, peeled, seeded and sliced
2 ripe Florida avocados
2 cloves garlic, minced
1 small onion, diced
1 lemon, juiced
1/2 bunch Florida parsley, chopped (plus more for garnish)
1/2 cup low-fat plain yogurt
1 tablespoon virgin olive oil
1 1/2 cup low-sodium vegetable broth
Pinch of cayenne pepper
Kosher salt and fresh ground pepper to taste


Heat oil in a large saucepan over medium-high heat. Add garlic and onion. Cook, stirring occasionally, until tender. Add lemon juice and cook for 1 minute. Add cucumber slices, broth, salt, pepper and cayenne then bring to a simmer. Reduce heat and cook on low until the cucumbers are soft.

Carefully transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. Pour into a serving bowl and stir in yogurt. Serve warm or chilled. Just before serving, garnish with extra cucumber and chopped parsley.

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