Cucumber-Avocado Soup – (P2)

Recipe courtesy Gourmet Magazine

1/2 firm-ripe California avocado
1 ¾ English cucumbers (about 1 ½ pounds), cut into ½-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.

Yield: 6 servings
Prep Time: 15 minutes
Difficulty: Easy