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!