1.5 cups of cucumber, peeled, seeded and chopped
1 cup skim milk
1 Avocado pitted and peeled
1/2 cup of chopped scallions
1 Tbsp Lemon White Balsamic Vinegar
1 Tbsp Lime infused Extra Virgin Olive Oil
2 Tbsp Lemon Juice
1 Tbsp fresh ginger, minced
1 cup of ice cubes
1/2 tsp of Tabasco
Himalayan Salt to taste
Method Of Prep:
Simply puree the first 8 ingredients in a blender until smooth. Add ice cubes and Tabasco; blend until incorporated and season with salt.
TIP: Chilling the Avocado Cucumber soup overnight causes some browning in the avocado, the ice cubes will chill it faster and give it body!