Chilled Cucumber and Avocado Soup

Chilled Cucumber and Avocado Soup

Cool, crisp cucumbers blend nicely with soy milk, creamy yogurt, vibrant avocados and tangy lime juice. Served in chilled bowls, this dairy-free summertime soup is a delightfully refreshing antidote to a warm evening. Use Haas avocados for the creamiest texture and vine-ripened tomatoes for just a hint of sweetness.
Serves 6

Ingredients :
- 1 large English hothouse cucumber, peeled, diced (about 3 cups) -
- 2 1/4 cups plain unsweetened soy milk -
- 12 ounces plain soy yogurt, divided -
- 1/3 cup freshly squeezed lime juice, about 4 to 5 limes -
- 2 avocados, quartered, pitted, peeled, divided -
- 1 small red onion, finely chopped (about 1/3 cups) , divided -
- 1/4 cup chopped fresh basil, divided -
- 2 teaspoons sea salt, or to taste -
- 1/2 teaspoon freshly ground black pepper -

Toppings :
- 1 cup seeded chopped tomato -
- 2 teaspoons lime juice -
- reserved avocado, basil, onion, lime juice and yogurt -

How to Prepare :
1. Combine the cucumber, soy milk, 1 container of yogurt and lime juice in a blender. Whirl at top speed until smooth, about 1 minute. Chop half of one avocado and set aside for topping. Add remaining avocado to the blender along with 4 tablespoons onion, 2 tablespoons of basil, salt and pepper. Blend until very smooth, about 2 minutes. Transfer to a non-metallic bowl with a tight fitting lid and refrigerate until chilled, about 2 hours.
2. In a small bowl, mix the reserved avocado, remaining 2 tablespoons onion, 2 tablespoons basil, tomato and lime juice. Gently toss to combine.
3. Ladle soup into six chilled bowls. Dollop each with 1 tablespoon of yogurt and garnish with tomato topping.
Nutrition Info
4. Per serving (295g-wt.): 140 calories (60 from fat), 7g total fat, 1g saturated fat, 4g dietary fiber, 4g protein, 19g carbohydrate, 0mg cholesterol, 820mg sodium


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