COLD AVOCADO AND CUCUMBER SOUP serves 6 

1 lg. cucumber peeled, seeded and cut into chunks

2 to 3 ripe avocados, peeled and cut into quarters (reserve about 1/4 of 1 avocado chopped for garnish)

2 scallions cut into 2 inch pieces

1/3 cup coarsely chopped FRESH cilantro

1/3 cup or more FRESH dill coarsely chopped

3 Tbsp. lemon juice

1 jalapeno pepper, seeded and ribs removed to avoid any heat

1 cup whole milk

1/2 cup cold water or chicken stock

1 cup plain yogurt preferably Greek

1 tsp. Tabasco or Frank's Hot Sauce to bind flavors together

1 tsp. salt 

handful of ice cubes or chips

METHOD:
Place all ingredients into a blender, pulse 4 or 5 times til mixed, then puree til smooth about 45 seconds.
Serve in bowls or glasses topped with additional yogurt and reserved chopped avocado pieces if desired.