Cucumber Cream Soup with Avocado

A combination of avocado and yogurt gives juicy cucumber just the right amount of creaminess in this rich cold cucumber soup.

3 cups cucumber, peeled, seeded and chopped
1 ripe avocado, peeled and pitted
1 cup plain yogurt
¼ cup fresh dill, chopped
2 Tbsp. lemon juice, freshly squeezed
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
4 tsp. extra-virgin olive oil

Garnish:
julienned radishes
black pepper, freshly ground

Combine cucumber, avocado, yogurt, dill, lemon juice, salt and pepper in a blender. Blend on high until smooth. Refrigerate the soup until chilled, if desired.

Serve the soup drizzled with oil and garnished with more pepper and radishes, if desired.

Makes 4 servings.

Nutrition Facts:
Serving Size: about ¾ cup. Per Serving: 173 calories; protein 4.9g; carbohydrates 11.4g; dietary fiber 4.1g; sugars 6.2g; fat 13g; saturated fat 2.3g; cholesterol 3.7mg; vitamin a iu 220.6IU; vitamin c 12.1mg; folate 63.8mcg; calcium 134.6mg; iron 0.6mg; magnesium 38mg; potassium 536.7mg; sodium 339.6mg.