Perfect for summer time! Found some great recipes by Lilly Pulitzer that I have adapted as my own, so wanted to share.... low fat now and good!
1 large cucumber peeled and chopped, about 2.5 cups
2 cups chopped avocado
1 medium sweet southern Vidalia onion, makes about 1.5 cups
1. 5 cups water
1 whole small jalapeno seeded and chopped
1/2 teaspoon cumin
1/2 teaspoon salt
low fat yogurt, 8oz or smaller
fresh cilantro bunch
1 chopped green pepper
1 portabella mushroom cubed
1/4 teaspoon of res pepper corns
Combine all the ingredients into a blender til pureed. Thin soup with additional water if needed. Season to taste with salt and cover and refrigerate until cold, at least 3 hrs and up to 24 hrs at the most.
Use a big scoop and ladle each spoonful in a big cup/bowl. Top each with a dollop of yogurt, reduced fat and place cilantro chops on top of the soup as garnish. Mix and enjoy.