Your Recipe – Today – Chilled Cucumber Avocado Soup

RINewsToday

by Anthony Salemme, chef A quick super-easy great meal on a HOT Summer night 1 1/2 firm-ripe Hass avocado 1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces 1 cup plain Greek yogurt 3 tablespoons chopped fresh scallions ¼ cup fresh lime juice 1 teaspoon salt, or to taste 1/2 teaspoon chopped fresh…

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