Chilled avocado and cucumber soup is a great dish for the summertime. No stove required — all you need is a blender. Cold with a kick of spice from the jalapeño, this soup makes a great appetizer or main course.
2 seedless cucumbers, peeled
1 jalapeño, seeds removed
juice of 1 lime
1 teaspoon sea salt
2 tablespoons olive oil
1 small bunch of cilantro (approximately ¼ cup)
Cut up the avocados, cucumbers and jalapeño. Put them in a blender with the remaining ingredients and puree until smooth. Serve chilled and garnish with a sprig of cilantro.
If you prefer a thinner consistency, add 1 cup of plain nonfat yogurt or 1 cup of cold water.
Prep time: 15 minutes. Total time: 20 minutes
Serves 4 to 6 people.