Avocado Cucumber Soup

• 1 cucumber, peeled and cut into 1/4 inch cubes (about 2 cups)
• 2 avocados, pitted and peeled
• 1/2 cup low fat plain yogurt
• 3 Tbsp fresh lime juice
• 1 minced small jalapeno (seeds and ribs removed for less heat, if desired)
• 1/3 cup sliced scallions
• 2 Tbsp chopped fresh cilantro
• coarse salt and ground pepper
• 1 tsp olive oil

1. In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 cup ice water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a large bowl.

2. Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup ice water, as desired. Season again with salt and pepper. Chill, about 1 hour.