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Spicy Cucumber-Avocado Soup

(recipe, Carrie Stewart)

Ingredients

1. * ½ firm-ripe California avocado
2. * 1¾ English cucumbers (1½ pounds), cut into ½-inch pieces
3. * 1 (8-ounce) container plain low-fat yogurt (1 cup)
4. * 3 tablespoons chopped fresh chives
5. * 1 teaspoon fresh lime juice
6. * 1 teaspoon salt, or to taste
7. * ½ teaspoon chopped fresh jalapeño chile with seeds
8. * 1 cup small ice cubes
9. * Garnish: diced avocado and chopped chives

Steps

1. Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.