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Chilled Cucumber Avocado Soup

by Crystal Hatch featured in Easy No-Cook Dinners

Inspired by marthastewart.com

Ingredients

for 2 servings

  • 1 english cucumber, peeled and chopped, plus more sliced into rounds, for garnish
  • 2 medium avocados, diced
  • 1 cup
    greek yogurt (285 g)
  • 1 cup
    vegetable broth, or water (240 mL)
  • 1 tablespoon
    lemon juice
  • ½ teaspoon
    apple cider vinegar
  • 2 tablespoons
    scallions, sliced
  • salt, to taste
  • pepper, to taste

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Preparation

  1. In a food processor or blender, add the cucumber, avocado, Greek yogurt, vegetable broth, lemon juice, apple cider vinegar, scallions, salt, and pepper. Blend until smooth and creamy.
  2. Chill for at least 30 minutes, or until ready to serve.
  3. Enjoy!
 

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