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  • 4 cups lower-sodium chicken broth
  • 1 ripe avocado
  • 1 cup peeled, seeded and chopped cucumber
  • 1/2 cup each: chopped chives, parsley, basil and dill
  • 1 cup plain yogurt
  • 1/4 teaspoon salt
  • Coarsely ground black pepper
  • 1/4 cup plus 2 tablespoons, sour cream divided
  • 2 tablespoons chopped chives for garnish


  1. Place chicken broth, avocado, cucumber, herbs, yogurt, salt and pepper in blender or food processor. Purée until creamy. Chill.
  2. Serve in chilled soup bowls. Garnish each with 1 tablespoon sour cream and 1 teaspoon chopped chives.

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The recipe was originally published as Cucumber and Avocado Gazpacho on

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