Cucumber-Avocado Soup

Ingredients

• 1/2 firm-ripe California avocado
• 1 3/4 English cucumbers (about 1 1/2 pounds), cut into 1/2-inch pieces
• 1 (8 ounce) container plain low-fat yogurt
• 3 tablespoons chopped fresh chives
• 1 teaspoon fresh lime juice
• 1 teaspoon salt, or to taste
• Freshly ground black pepper
• 1-cup small ice cubes
• Garnish: diced avocado and chopped chives

Directions

Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.