COLD AVOCADO AND CUCUMBER SOUP
1 1/2 cups (375 ml) water
1/2 cup (125 ml) plain 2% yogurt
2 ripe avocados, peeled and diced
2 English cucumbers, peeled, seeded and cut into chunks
1 green onion, cut into chunks
1 teaspoon (5 ml) jalapeño Tabasco sauce
Salt and pepper
In a blender, purée all the ingredients until smooth. Add water, if needed. Season with salt and pepper.
If desired, garnish with sliced or quartered cherry tomatoes, nordic shrimp, fresh cilantro or chervil.