Too hot to cook? Too many cucumbers in the garden? Perfect! Try this refreshing soup for lunch!
Chilled Avocado-Cucumber Soup
2 cups cucumbers, peeled & seeded, cut into 1/4" cubes
2 avocados, pitted & peeled
1/2 cup low-fat, plain yogurt
3 Tbl lime juice
1 jalapeno, minced
1/2 c. sliced scallions
2 Tbl chopped cilantro
2 cloves garlic, chopped
1 cup ice water
In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, halapeno, garlic scallions, 1 Tbl cilantro, water, 1 1/2 tsp salt and 1/4 tsp pepper. Puree until completely smooth. Transfer to a large bowl.
Cut remaining avocado into 1/4" cubes.
Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup ice water, as desired. Season with salt & pepper. Chill at least 1 hour before serving.
Garnish with cilantro.
*Optional - garnish with grilled shrimp.