Spicy Avocado Soup

3 large avocados, peeled, pitted, and mashed or cubed
1 cup chicken or vegetable stock
1/2 English cucumber, divided, peeled and finely diced
1 cup diced tomatoes with juice, divided
1/4 cup green onions, sliced, including green part
1/2 jalapeño pepper, seeded and very finely diced
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 tablespoons lime juice
2 tablespoons cilantro, chopped
Salt and pepper to taste
1/2 cup sliced almonds, for garnish
1/2 cup yogurt, for garnish

Place avocados, stock, half the cucumber, half the tomatoes, the green onions, the jalapeño, olive oil, garlic, and lime juice in a food processor and purée.

Add the remaining cucumber and tomatoes, salt, and pepper and blend well. Chill thoroughly in the refrigerator.

Toast sliced almonds in a dry skillet for several minutes, turning until golden brown.
Pour into individual bowls and garnish with a dollop of yogurt and toasted almonds.

Serves 4

TD&N Nutrient Analysis: Calories: 432; Total Fat: 36 g; Saturated Fat: 5 g; Polyunsaturated Fat: 5 g; Monounsaturated Fat: 24 g; Cholesterol: 4 mg; Sodium: 276 mg; Carbohydrates: 24 g; Fiber: 13 g; Protein: 10 g

TD&N Tip: Increase the number of servings to decrease the number of calories and total fat.

— Photo by Gary Dolgoff for Today’s Diet & Nutrition