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Cucumber Avocado Soup

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Washington Post
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soups gluten free vegetarian memorial day lunch


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2 medium cucumbers peeled, seeded and quartered, with 8 thin slices reserved for garnish (may substitute seedless cucumbers)

5 avocados, flesh mashed slightly

4 cloves garlic, crushed

4 scallions, roughly chopped, both white and light-green parts

4 tablespoons chopped cilantro

2 lemons (juice only)

1 to 2 cup plain whole-milk yogurt

3 to 4 cups cold water


cherry tomatoes or sprig of dill, for garnish

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