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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.