Refreshing and good. Cast away those thick, hearty soups of winter and enjoy this cool and creamy creation.
| 1 | large English cucumber (about 3 cups, peeled and diced ) | |
| 2 1⁄4 | c | Stonyfield Organic 1% Milk |
| 1 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt (divided) |
| 1⁄3 | c | lime juice (4-5 limes, divided) |
| 2 | large avocados (quartered, pitted, peeled, divided) | |
| 1 | small red onion finely chopped (divided) | |
| 1⁄4 | c | basil chopped (divided) |
| Salt and pepper to taste | ||
| 1 | c | seeded chopped tomato |
In a blender, combine cucumber, milk, 3/4 cup of yogurt, and lime juice (reserve 1 teaspoon of lime juice) and blend until smooth, about 1 minute.
Add half of each of the following ingredients: avocado and onion, basil, and salt and pepper to taste and blend.
Divide soup evenly between 6 bowls.
In a medium bowl, (do not use a metal bowl) add remaining avocado, onion, basil, and additional salt and pepper to taste, plus 1 teaspoon of lime juice.
Garnish each bowl of soup with avocado mixture and dollop of remaining yogurt and chopped tomatoes.
Serve.