- 1/2 firm-ripe California avocado
- 1 1/2 pounds English cucumbers, cut into 1/2-inch pieces
- 1 (8 ounce) container plain low-fat yogurt
- 3 tablespoons chopped fresh chives
- 1 teaspoon fresh lime juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon chopped fresh jalapeno chile with seeds
- 1 cup small ice cubes
- Garnish:
- Diced avocado
- Chopped fresh chives
- Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.