Chilled Avocado Cucumber Soup

• 1 cucumber, peeled and cut into 1/4 inch cubes
• 2 avocados, pitted and peeled
• 12 cup plain yogurt (I used 1/2 cup milk kefir)
• 3 tablespoons fresh lime juice
• 1 small jalapeno, minced (remove seeds for less heat)
• 13 cup scallion, sliced
• 1 tablespoon fresh cilantro, chopped, plus additional for garnish
• salt and pepper, to taste
• 1 tomatoes, chopped
• 14 teaspoon cumin (optional)

1. In a blender, combine half the cucumber and 1 avocado with the kefir (or yogurt), lime juice, jalapeno, scallions, cilantro, and one cup of ice water.
2. Puree until completely smooth.
3. Season to taste with salt and pepper.
4. Transfer to a large bowl.
5. Cut remaining avocado into 1/4 inch cubes.
6. Stir avocado and remaining cucumber into soup.
7. Thin with 1/2 to 1 cup ice water, as desired.
8. Season again with salt and pepper, if needed.
9. Chill.
10. Serve garnished with tomatoes and chopped cilantro.

cucumber, avocados, yogurt, lime juice, jalapeno, scallion, fresh cilantro, salt, tomatoes, cumin

Taken from www.food.com/recipe/chilled-avocado-cucumber-soup-494705 (may not work)