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LAURENB222
Cucumber soup with salmon and avocado
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Ingredients
Directions
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Peel the cucumbers, remove the seeds and cut the flesh into small cubes. Halve the avocado, peel the flesh from the skin and cut into pieces.
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Heat the olive oil and fry the garlic and shallot. Add the tomato and two-thirds of the cucumber cubes, the avocado, the lemon juice, the stock, yogurt and a pinch of cayenne pepper and heat without cooking.
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Puree the soup in a blender or food processor. Cut half of the salmon into narrow strips and cut the rest of the salmon into broad strips.
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You can serve this soup both hot and cold. For cold soup, place a minimum of 3 hours in the refrigerator. Serve the soup in glasses.
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Divide the rest of the cucumber, the thin salmon strips and 1 tablespoon dill over it. Wrap the wide salmon bars around the breadsticks and sprinkle with the rest of the dill. Serve with the soup.
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Nutrition
255Calories
Fat26% DV17g
Protein28% DV14g
Carbs3% DV8g
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