AVOCADO SOUP - 1975

SERVINGS: 4

2 unpeeled cucumbers 2 avocados 1 c vegetable broth ⅔ c yogurt ⅔ c milk 2 Tbsp chopped onion 1 Tbsp lemon juice 1 Tbsp chopped mint 1 tsp vinegar Pinch of cayenne Salt and freshly ground pepper

1.COMBINE cucumbers, avocados, vegetable broth, yogurt, milk, onion, lemon juice, mint, vinegar, and cayenne in a blender. 2. PUREE and then season with salt and freshly ground pepper. 3. CHILL at least 4 hours, or even overnight, before enjoying this do-ahead warm-weather treat.

NUTRITION (per serving) 230 cal, 6.6 g pro, 20.6 g carb, 7.9 g fiber, 8.9 g sugar, 15.6 g fat, 2.6 g sat fat, 188.7 mg sodium Source and photo: Prevention

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