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Chilled Avocado-Cucumber Soup

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The smooth texture of avocado gives chilled soup a thick consistency, making heavy or sour cream unnecessary; avocado can similarly stand in for butter or cheese in a sandwich.

Ingredients

Serves 4

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, plus 1 tablespoon fresh lemon juice
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

Directions

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.

From Martha Stewart Living, April 2007