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1 C. (237 ml) water

Flesh of 1 medium avocado, reserving 1 T. for garnish

2 C. (480 ml) chopped cucumber

1 1/2 C. (355 ml) chopped tomatoes

1/2 to 1 Serrano chile, with seeds, sliced (optional)

1 large clove garlic, minced

1 sprig mint leaves

Juice of 2 lemons or limes

1/2 t. salt

1 t. maple syrup (can use dates or honey to sweeten)

2 small mint leaves

Paprika (optional) 


Combine all ingredients in a blender in the order listed. Start blender on low speed for a few seconds, then switch to high. Blend until creamy and smooth, about 1 1/2 minutes.

Pour into 2 soup bowls. Dice reserved avocado and gently drop them into the center of the bowl. Add a mint leaf and sprinkle diced avocado with paprika if desired. Serves 2.

Your question and comments are welcome

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