Avocado and Cucumber Soup

This recipe is super easy. It takes a just a few minutes to gather the ingredients and prep.

This recipe is based on one from the NYTimes.

Ingredients

• 2 garlic cloves, smashed
• 1 large cucumber, peeled, seeded and coarsely chopped
• 1 ripe avocado, halved, pitted and peeled
• ¼ cup buttermilk
• 2 tablespoons fresh dill
• 1 teaspoon salt
• About 3/4 teaspoons of Calabrian chili.
• Freshly ground black pepper to taste
• 1 1/3 cups fresh orange juice
• 8 to 16 cooked shrimp, depending on size, optional
• 1 tablespoon olive oil, optional
• Half a lime, juiced, optional

Instructions

1. In a food processor or blender, purée garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, ¾ cup water, dill, salt, a pinch of cayenne, black pepper and the orange juice. Blend until smooth.
2. Cover and refrigerate.
3. Serve soup chilled, garnished, if desired, with shrimp tossed with olive oil and lime juice and/or a sprig of dill.

Notes

1. I decreased the salt. I think the original was too salty. You can always add more after tasting.
2. You can substitute a dash of cayenne pepper. Use more or less depending on how spicy you like things.