For Easter-day ease, make chilled Avocado Cucumber Soup with Cilantro a day in advance.
From Peace Meals
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)
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.