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 will take 2 batches, each with 1 cucumber, ½ avocado, 2 Tb. lime juice, etc. Dice the remaining cucumber very small. Stir the diced cucumber and the green onions into the soup and salt to taste. Keep chilled.