Chilled Avocado and Cucumber Soup

  • 1 English 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 tablespoons fresh lime juice
  • 1 minced small jalapeno chile (seeds and ribs removed for less heat, if desired)
  • 1/3 cup sliced scallions
  • Coarse salt and ground pepper
  • 1 teaspoon olive oil
  • 6 ounces cooked shrimp or crabmeat
  • 1 chopped tomato
  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 with1/2 to 1 cup ice water, as desired. Season again with salt and pepper. Chill, about 1 hour.
  3. Ladle soup into bowls; garnish with shrimp or crabmeat and tomato.