CHILLED COCONUT CUCUMBER AVOCADO SOUP.

I suddenly realized that summer is almost over!  Next week will mark the end of August, and even though I know it can stay pretty warm in September, it's really not summer anymore.  It seems like the season went by in a flash, as though it was just a few days ago that the warm, sunny months were stretching in front of me.  Along with this realization of impending season changes, was the thought that I'd better get my chilled summer soup recipe up before the leaves start falling.  Because who wants to eat cold soup in the winter?!

But it is still summer for now, and this soup is deliciously creamy and cool.  The flavours of the avocado, cucumber and coconut milk complement each other perfectly, and the chili pepper brings a slow burst of heat to these subtle ingredients.  No cooking needed for this recipe, you can throw everything into the blender, and just have at 'er.  I garnished mine with a little fresh dill, but I think basil would also be very nice.  This Chilled Coconut Avocado soup makes a lovely appetizer for dinner, or serve for lunch with some grilled bread.  Side note:  I can eat buckets of grilled bread.  Seriously, it's like a drug for me.  Soooooo good.

Chilled Coconut Cucumber Avocado Soup

Ingredients:
1 cup lite coconut milk
5 baby dill cucumbers, peeled and seeded (or 1.5 full size cuc's), roughly chopped
1 avocado, peeled, pitted and roughly chopped
1 cup 0% plain greek yogurt
1 green chili, seeded (if you are worried about the heat, just start with half the chili and taste, then add more if desired)
3 green onions, roughly chopped
Juice from 1 lime
1/4 cup water (use more or less to reach preferred consistency)

Place all the ingredients, except the water in a blender and puree until smooth.  Slowly drizzle in the water while blending, until the soup is smooth and creamy but still a thick consistency.

Enjoy on a deck or patio, under an umbrella or even by a sunny window!