Recipe courtesy of Gourmet Magazine

Cucumber-Avocado Soup

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 servings
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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


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