Cucumber-Avocado Soup Recipe courtesy Gourmet Magazine 1/2 firm-ripe California avocado 1 3/4 English cucumbers (about 1 1/2 pounds), cut into 1/2-inch pieces 1 (8 ounce) container plain low-fat yogurt 3 tablespoons chopped fresh chives 1 teaspoon fresh lime juice 1 teaspoon salt, or to taste Freshly ground black pepper 1-cup small ice cubes Garnish: diced avocado and chopped chives Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.		Recipe Summary Difficulty: Easy Prep Time: 15 minutes Yield: 6 servings User Rating: No Rating

Episode#: CL9719
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