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Cucumber-Avocado Soup
Recipe courtesy Gourmet Magazine
Show:  Cooking Live
Episode:  Summer Sensations
1/2 firm-ripe California avocado
1 3/4 English cucumbers (about 1 1/2 pounds), cut into 1/2-inch pieces
1 (8 ounce) container plain low-fat yogurt
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
Freshly ground black pepper
1-cup small ice cubes

Garnish: diced avocado and chopped chives

Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.

Other Recipes from this Episode
Hummus: Chick-Pea Dip with Parsley and Pine Nuts
Greek Country Salad
Tuna and Olive Salad Sandwich
Raspberry Coulis

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Yield: 6 servings

  Sara Moulton
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