Spicy Cucumber-Avocado Soup

Ingredients
1/2 firm-ripe California avocado
1 3/4 English cucumbers (1 1/2 lb), cut into 1/2-inch pieces
1 (8-oz) 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 

Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.  Makes 6 servings.

Source:   Gourmet