Cold avocado and cucumber soup makes a delicious soup when it’s hot out!

This soup is wonderful as a starter and will provide at least two servings of vegetables. It needs no cooking, and can be chilled in the fridge for a few hours, covered to avoid oxidization.

A 10oz avocado packs 14g of fiber, and a lot of good unsaturated fat – 30g – which lends creaminess to the soup. A medium cucumber will balance the calorie rich avocado with only 45 calories.

To prepare the soup you will need a food processor or a blender, to achieve a very silky texture.

You will start by blending the avocado, cucumber and lemon juice. At the end, add the broth until the soup is creamy. If you want a thicker soup, add less broth, and if you want a thinner soup, add more!

To prepare 4 servings, you will need:
• 1 large cucumber or 2 medium, peeled, seeded and cut in small chunks
• 1 large or 2 medium avocados, very ripe and diced
• 2 scallions finely chopped to garnish
• 1 cup of chicken broth.
• ¼ cup lemon juice
• Pepper and salt to taste
• Some people like to add a dollop of sour cream, a few leaves of mint or cilantro. Be creative!