This is a great summery soup – the avocado makes for a lovely cream texture without the addition of cream, while the yogurt adds tartness and bulk.  Adapted from a recipe by Martha Stewart.

Ingredients

• 1 english (large, 12″ or so) cucumber, peeled and diced
• 1 avocado, pitted, and with the insides scooped out
• 1/2 t lemon zest
• 1 T lemon juice
• 1/4 c fresh cilantro, chopped
• a few sprigs of fresh mint, chopped
• 1 clove garlic, minced or pressed
• 1 green onion, coarsely chopped
• 1 c plain yogurt
• 1 c cold water
• salt and fresh pepper to taste

Instructions

1. Puree ingredients in a blender (or with a hand blender) until smooth.
2. Refrigerate for 20 minutes, or until chilled.
3. Serve garnished with a dash of olive oil and a few sprigs of cilantro.