1 English cucumber, peeled and diced (1/4 cup reserved for garnish)
1 avocado, pitted, peeled, and diced (1/4 cup reserved for garnish)
1/2 teaspoon finely grated lemon zest
1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
1 scallion, white and pale-green parts only, coarsely chopped (about 2 tablespoons)
1 jalapeno, seeded and coarsely chopped
1 cup nonfat plain yogurt
1 cup cold water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice
Puree ingredients in a blender. Divide soup and reserved cucumber and avocado among 4 bowls. Cover with plastic wrap. Refrigerate 30 minutes. Garnish with cilantro sprigs.
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