Cucumber Avocado Soup
Yield: 4 servings
1 cucumber, peeled and diced (¼ cup reserved for garnish)
1 avocado, pitted, peeled, and diced (¼ cup reserved for garnish)
½ teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 scallion, coarsely chopped
1 jalapeno, seeded and coarsely chopped
1 cup nonfat plain yogurt
1 cup cold water
1½ teaspoons coarse salt
¼ teaspoon freshly ground pepper
1. Puree all ingredients in a blender.
2. Divide soup into four bowls and top with reserved cucumber and avocado.
Looking for back issues? Find all of Delight's great content from the last three years here!
All Rights Reserved. Copyright 2011
Site Designed by DC Web Designers, a Washington DC Web Design Company