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.