Spicy Cucumber and Avocado Soup

Yield: about 6 cups

2    scallions, trimmed, white and light
      green parts, cut into 1-inch pieces
1    jalapeño, seeded and cut into
      1-inch pieces
2    seedless cucumbers, peeled and cut
      into 1-inch pieces
½   cup packed cilantro
2    ripe avocados, pitted and quartered
2    teaspoons grated lime zest
2    teaspoons honey
1    teaspoon fine sea salt
1    can (13 ounces) coconut milk
3    tablespoons fresh lime juice
      water, as needed

Nutritional information per serving (1 cup):
Calories 202 (76% from fat) • carb. 11g • pro. 2g • fat 19g • sat. fat 12g • chol. 0mg • sod. 377mg calc. 21mg • fiber 4g

1. Insert the chopping blade into the work bowl of the food processor. While the unit is running on High, drop the scallions and jalapeño through the feed tube and process until finely chopped.
2. Add the cucumbers, cilantro, avocados, zest, honey, and salt. Pulse to break up and then process on High until no large pieces remain. Add the coconut milk and lime juice and process on High until smooth. If a thinner consistency is desired, add water through the feed tube while processing.
3. Refrigerate to chill. Once sufficiently chilled, taste and adjust seasoning as desired.