Spicy Cucumber-Avocado Soup

* 1/2 firm-ripe California avocado
* 1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces
* 1 (8-ounce) container plain low-fat yogurt (1 cup)
* 3 tablespoons chopped fresh chives
* 1 teaspoon fresh lime juice
* 1 teaspoon salt, or to taste
* 1/2 teaspoon chopped fresh jalapeño chile with seeds
* 1 cup small ice cubes


* Garnish: diced avocado and chopped chives

Photo by: Romulo Yanes


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