Cucumber Avocado Soup

• 1 large English cucumber
• 2 Haas avocados
• 1/2 cup honeydew cubes (can substitute a tsp or two of honey
• 1 cup plain yogurt
• juice of 1/2 a lemon or a tsp or two of rice wine vinegar
• 1 scallion
• 1/2 cup chopped cilantro
• 1 T chopped flat leaf parsley
• dash of cayenne
• pinch of salt

1. Roughly chop all ingredients. Do not peel the cucumber. Puree in blender. May have to do in batches. Add water as needed to obtain the desired consistency. Use all of the green part of the scallion and just a little of the bulb.
2. Can substitute a teaspoon or so of honey instead of honeydew.
3. I like a thicker consistency.
4. Serve cold. To store, push plastic wrap down onto the surface to deter discoloration of the surface.

cucumber, avocados, honeydew cubes, plain yogurt, rice wine vinegar, scallion, cilantro, t, cayenne, salt

Taken from www.epicurious.com/recipes/member/views/cucumber-avocado-soup-1257914 (may not work)