Chilled Avocado Soup with Mango Jicama Relish

(Serves 6-8)

3 large avocados, remove pits and scrape meat out

1/2  C sour cream

1 C buttermilk

1 C vegetable stock

1 C filtered water

1/3  C fresh lemon juice

2 t salt

¼ t cayenne pepper ( or more if you like the heat)

1 English cucumber cut into 1/2 inch pieces, leave skin on

1 bunch of green onions, chopped into inch long pieces

Half a bunch of cilantro, roughly chopped

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Organize ingredients first. You will need to blend in two batches.

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Creamy goodness. Cool and addictive.

Place all ingredients in a blender and process until smooth. Place into a container and chill in the refrigerator. Best made in the morning for evening eating. Can be prepared a day ahead. Color can suffer a bit, however.

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For relish:

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1 small jicama, peeled and diced small

1 small mango, peeled and diced small

Half a small red onion, diced small and rinsed

1 large jalapeno, seeded and diced small

Half a bunch of cilantro, finely chopped

Zest of half an orange

1 T olive oil

1/2 t salt

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Mango relish is also good on a shrimp taco, fish taco, grilled salmon or dip a chip in it.

Combine all ingredients in a bowl and stir to combine. Relish can hold for a couple of days.

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