Avocado Cucumber Soup with Cilantro
Ingredients:
1½ cups chicken broth
2 avocados, pitted, peeled and chopped
1 medium sweet onion, chopped (about 1½ cups)
½ to 1 fresh jalapeño, seeded and coarsely chopped
2 large cucumbers, peeled and chopped (about 2½ cups), plus additional slices for garnish
1 cup loosely packed fresh cilantro leaves, plus additional
½ teaspoon coarse salt
½ teaspoon ground cumin
½ cup fresh lime juice
1 cup plain yogurt (or sour cream)
Recipe directions:
This recipe requires advance preparation. Puree the ingredients except yogurt in a blender until smooth. Refrigerate for at least 3 hours or up to 1 day. Ladle into bowls, top with a dollop of yogurt, and garnish with cilantro and slice of cucumber.
Serve chilled. Serves 6.