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1 avocado
1 English cucumber, peeled
1 tablespoon lime juice
2 tablespoons fresh cilantro
salt, to taste
Gefen Black Pepper, to taste
1 cup water, or more as needed
1/2 cup freshly grated Parmesan cheese
In a blender, combine avocado, cucumber, lime juice, cilantro, salt, pepper, and water until smooth and creamy.
Chill for at least four hours or overnight.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place cheese in six small mounds on the baking sheet. Bake for three to four minutes, until golden.
Allow to cool before using.
Serve the soup chilled, preferably on a bed of ice, and garnished with Parmesan crisps.
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