Avocado-cucumber soup

MAKES 4 SERVINGS

Make this soup the day before Yom Kippur. The flavors will meld and actually taste better the next day.

Make sure the vegetables are very fresh and of superb quality.

1 large hothouse cucumber, peeled

1 large avocado, peeled and pitted

1 cup plain low-fat yogurt

2 to 3 tablespoons homemade vegetable stock or water

2 tablespoons lemon juice

1/2 teaspoon mild curry powder such as Madras

1/2 teaspoon cumin

1/3 teaspoon cayenne pepper

Salt and freshly ground white pepper

Optional garnishes:

1 tablespoon chives, snipped into 1/2-inch pieces

1 package edible flowers

White truffle oil for garnish

In a blender puree cucumber, avocado, yogurt, vegetable stock or water, lemon juice, curry powder, cumin and cayenne pepper until smooth.

Season with salt and white pepper; refrigerate. Pour into individual bowls; garnish each serving with a few chive sprigs, edible flowers, if desired, and a swirl of truffle oil.

Nutrition facts per serving: 142 calories, 7 g fat, 1 g saturated fat, 3 mg cholesterol, 18 g carbohydrates, 4 g protein, 189 mg sodium, 3 g fiber