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Cucumber-Avocado Soup


 
Ingredients

1/2 firm-ripe California avocado

 1 1/2 pounds cucumbers, cut into 1/2-inch pieces

 1 (8-oz) container plain low-fat yogurt (1 cup)

 3 tablespoons chopped fresh chives

 1 teaspoon fresh lime juice

 1 teaspoon salt, or to taste

 1/2 teaspoon chopped fresh jalapeno chile with seeds

 1 cup small ice cubes

 Garnish: diced avocado and chopped chives

Procedure

 Peel and pit avocado. Blend all ingredients in a blender until
very smooth, about 1 minute.


 

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