Chilled Cucumber Soup

Ingredients

• 2 English cucumbers, diced
• 1 cup (250 mL) plain yogurt
• 3 green onions, sliced
• 2 small ripe avocados
• ¼ cup (60 mL) fresh lemon juice
• 2 Tbsp (8 g) chopped fresh dill
• 1 Tbsp (18 g) liquid honey
• Salt and black pepper

For Garnish:

• extra-virgin olive oil
• toasted sliced almonds
• chopped fresh dill
• diced avocados

Directions

1. Place all the ingredients except the salt and pepper into a blender and purée until smooth and pourable. Season to taste. Chill for at least 2 hours or up to a day ahead of serving.
2. To serve, pour into chilled bowls or glasses and serve topped with a drizzle of olive oil, a few toasted sliced almonds, dill, diced avocados and a little chili sauce (if using). Serve immediately.

Note: Recipes will often specify Greek or regular yogurt or will request a particular fat content (full-fat, low-fat or fat-free). In baking recipes, these factors can affect the consistency of your baked good so they are important to follow, but in a non-cooked soup such as this, any type of yogurt will do, as long as it is plain and unsweetened.