Avocado-Cucumber Soup

• 2 1/2 cups plain yogurt (not Greek)
• 2 cups half and half
• Salt and white pepper to taste
• 1 1/2 avocados, finely diced
• 3 small English cucumbers, peeled, seeded and finely-diced
• 1 tablespoon grated onion
• 1 cup cold chicken broth
• Fresh chives
• Crisp crumbled bacon
• Toasted, chopped almonds

1. Combine yogurt, half and half, salt and pepper in a large container and mix until smooth.
2. Stir in avocados, cucumbers, onion and chicken broth.
3. Taste and check for seasoning.
4. Chill overnight.
5. Serve very cold.
6. Garnish with chives, bacon and almonds to taste.

plain yogurt, salt, avocados, cucumbers, onion, cold chicken broth, fresh chives, bacon, almonds

Taken from cooking.nytimes.com/recipes/1017379 (may not work)