Chilled Cucumber-Avocado Soup

     Now, what about chilled cucumber-yogurt soup, that perfect, refreshing appetizer for hot days? Well, I haven’t found a decent nondairy and otherwise hypoallergenic substitute for plain yogurt yet, but the following recipe totally occupies the same culinary niche as cucumber-yogurt soup. I’m not sure I don’t like it better.

     3 cucumbers, peeled and seeded (See Produce in the Glossary)

     2 cloves garlic, peeled

     ¼ c. freshly squeezed lime juice (See Juice in the Glossary)

     1 small package fresh dill (~3/4 oz.), stems removed (See Produce in 

          the Glossary)

     1 sprig of mint, stem removed, or a good pinch of dried mint 

          (See Produce in the Glossary)

     1 avocado (See Produce in the Glossary)

     4-5 green onions, sliced very thin

     salt (See Salt in the Glossary)

     Blend 2 of the cucumbers with the garlic, lime juice, dill, mint and avocado. In a regular home blender this may take 2 batches, each with 1 cucumber, ½ avocado, 2 Tb. lime juice, etc. Add a bit of water if needed to get the mixture to blend thoroughly. Dice the remaining cucumber very small. Stir the diced cucumber and the green onions into the soup and salt to taste. Keep chilled.