Hi all - I made this on Sunday and it was delicious! Perfect for summer and those fresh farmer's market cucumbers.....
Chilled Cucumber and Avocado Soup:
2 English cucumbers, peeled and chopped
1 avocado, pitted and peeled
½ cup plain low-fat Greek yogurt
2 Tablespoons fresh tarragon leaves, plus more for garnish
1 teaspoon grated lemon zest, plus 3 Tablespoons fresh lemon juice
Kosher salt and black pepper
Puree the cucumbers, avocado, tarragon, lemon zest and juice, 1 ½ cups water, salt and pepper (to taste) until smooth. Adjust the consistency with more water if desired. Chill.
Serves 4; serving suggestion – toast with olive oil/balsamic vinegar and prosciutto.
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