This is a simple cold soup that is great as a starter course or light lunch. Serve with toasted bread to dip.
Avocado Cucumber Soup
- 1/2 lbs cucumber peeled and cut into chunks
- 2 ripe avocados
- 4 tbsp olive oil
- 10-12 basil leaves
- 1/2 cup greek yogurt
Cut 1 1/2 of the avocados into chunks and blend with all other ingredients until smooth. Chill soup for four hours then taste for seasoning and serve garnished with thinly sliced remaining avocado half.