Jennifer Harington Brizzi
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Chilled Cucumber and Avocado Soup

PicturePhoto courtesy of freedigitalphotos.net/Phaipraeng
I created this simple, delicious chilled soup for the healthy eating education program at Mother Earth's Storehouse, an organic grocer in the Hudson Valley of New York. Serves 4

2 med-large cucumbers, peeled and seeded

1 ripe avocado, peeled and pit removed

2 tablespoons lime juice (about one medium lime)

2-3 tablespoons fresh spearmint leaves

¾ cup water

½ teaspoon salt

Pinch freshly ground black pepper



Cut cucumber and avocado into large chunks. Put all ingredients in blender and pulse until pureed.  Serve immediately or chill 1-3 hours.




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