Cucumber Avacado Soup (Cold)

Perfect for the HOT days of summer!

1 English Cucumber, rough chopped
1 ripe Avacado, peeled and pit removed
Juice of 1 lime
3 T chopped chives
1 Jalapeno pepper, with seeds* and chopped
8 oz Greek yogurt
1 t salt (or more, to taste)
1 C small ice cubes
Cilantro, for garnish

Put all ingredients in food processor or blender (except Cilantro). Blend completely for smooth texture. Garnish w/chopped Cilantro. *This soup has a kick, if desired, omit Jalapeno seeds entirely or just use a small amount, they will blend very fine. Serve very cold. Will refrigerate nicely for up to 24 hours.