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.
This article is reproduced with the permission of www.TheHayMeadow.com
