Cold Avocado and Cucumber Soup With Dill

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
• 2 teaspoons salt
• Cayenne pepper
• Freshly ground black pepper to taste
• 1 ½ cups fresh orange juice
• 8 to 16 chilled boiled shrimp, depending on size, optional
• 1 tablespoon olive oil, optional
• Half a lime, juiced, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    175 calories; 11 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 2 grams protein; 0 milligrams cholesterol; 1199 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a food processor or blender, purée garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, 3/4 cup water, dill, salt, a pinch of cayenne, black pepper and half the orange juice. Blend until smooth.
2. Add remaining orange juice in increments until you like the flavor. Cover and refrigerate. Serve soup chilled, garnished, if desired, with shrimp tossed with olive oil and lime juice.

20 minutes