This chilled soup is a creamy and refreshing addition to a warm weather meal and a fun format for eating veggies. Top with grilled shrimp to make it the centerpiece and serve with corn chips for some crunch.

Serves 4

2 avocados, pitted & peeled 

1 large cucumber, peeled & seeded if not an English cucumber 

2 lemons or limes, zested & juiced 

1/2 bunch cilantro or mint, stemmed & chopped 

1-2 jalapenos, seeded & stemmed (optional)

1 cup cold water 

1/2 cup plain yogurt 

1.5 tsp salt 

1/4 tsp ground black pepper 

Cut one avocado and ½ of the cucumber into a small dice. Set aside. Place all remaining ingredients in blender and puree until very smooth. Transfer to serving bowl or pitcher then mix in the diced avocado and cucumber. Cover and refrigerate for 45 minutes until chilled. Serve cold, as an appetizer or side dish, or top with grilled shrimp for a main meal.

Recipe by Nicole Fetterly, RD