Avocado, cucumber and fennel soup

Prep: 10 minutes

Makes: 2 to 4 servings (about 4 cups)

Flesh from 1 ripe avocado 1 large cucumber, chopped (unpeeled)

1⁄2 large fennel bulb (tough outer layer removed), cored and chopped

2 tablespoons Greek-style yogurt (may substitute coconut yogurt)

1⁄4 cup fresh lemon juice, or more as needed (from 1 large lemon) 1⁄4 cup ice cubes 1⁄2 cup cold water, or more as needed

1⁄2 teaspoon kosher or sea salt, or more as needed

1⁄4 teaspoon freshly ground black pepper Few fresh dill fronds Few sprigs of fresh basil

1⁄2 jalapeno pepper, stemmed, seeded and chopped

1⁄4 cup hulled, unsalted pumpkin seeds, toasted (pepitas) Extra-virgin olive oil or avocado oil, for drizzling

1. Combine the avocado, cucumber, fennel, yogurt, lemon juice, ice, water, salt and pepper in a high-powered blender (such as a Vitamix); blend on high to form a completely smooth soup. If the soup seems too thick, add a little more water until it’s your preferred consistency. Taste, and add more lemon juice and/or salt, as needed. 2. Toast the pumpkin seeds in a dry skillet over medium heat for about 6 minutes, or until fragrant, popping slightly and lightly browned, shaking the pan to prevent scorching. Cool completely before using.

3. To serve, pour into bowls and top with dill, basil, jalapeno and the toasted pumpkin seeds, then drizzle with the oil. Nutrition (based on 4 servings): 210 calories; 15 g total fat; 3 g saturated fat: 3 g; 0 mg cholesterol; 160 mg sodium; 16 g carbohydrates; 7 g dietary fiber; 5 g sugars; 8 g protein.