Ingredients

The following ingredients have 4 Servings
  • 2 cucumbers, peeled and cut into 1/4-inch cubes (about 2 cups)
  • 2 avocados, pitted and peeled
  • 1/2 cup plain yogurt
  • Juice from one lime
  • 2 scallions, sliced
  • Sea salt and ground pepper
  • ½ cup chopped fresh tomato
  • 6 ounces cooked shrimp or crabmeat or even lobster (optional but oh so good!)

Instruction

  • Get out your handy blender and combine half the cucumber and one avocado with the yogurt, lime juice, scallions, 1 cup cold water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Push the puree button and let it whirl until it is nice and smooth, and then transfer to a mixing bowl.
  • Cut remaining the other avocado into 1/4-inch cubes. Stir the chopped avocado and the rest of the chopped cucumber into the soup. If you want the consistency to be a little less thick, you can thin it out with a little cold water.
  • Now give it a taste and add a little salt and pepper if you think it needs it. If you have time, chill it down for an hour or so (it’s also perfectly delicious at room temperature!)
  • Ladle your delectable soup into bowls and top it with the tomato – and if you want to fancy it up, some cooked shrimp or crab or lobster and serve it up!