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
Puree the first 8 ingredients in a blender until smooth. Add the ice cubes and Tabasco; blend until incorporated and season with the salt.
TIP: Chilling the soup overnight causes some browning in the avocado, the ice cubes will chill it faster and give it body!