Chilled Cucumber Avocado Soup with Lime Mint Swirl and Spiced Pita Chips

Ingredients

• •2 large cucumbers, peeled and chopped
• •2 ripe avocados, peeled and pitted
• •2 cups plain Greek yogurt
• •1 cup vegetable broth
• •3 tablespoons fresh lime juice
• •1 clove garlic, minced
• •1/4 cup fresh mint leaves, finely chopped
• •1/2 teaspoon ground cumin
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •4 whole wheat pita breads, cut into wedges
• •2 tablespoons olive oil
• •1/2 teaspoon smoked paprika
• •1/2 teaspoon ground coriander
• •1/4 teaspoon chili powder

Instructions

1. 1

   In a blender, combine cucumber, avocado, yogurt, vegetable broth, lime juice, minced garlic, cumin, salt, and black pepper until smooth. Chill the soup in the refrigerator for at least 30 minutes.

2. 2

   While the soup chills, prepare the pita chips. Preheat the oven to 375°F (190°C).

3. 3

   Arrange the pita wedges on a baking sheet and brush them lightly with olive oil.

4. 4

   In a small bowl, combine smoked paprika, ground coriander, and chili powder. Sprinkle the spice mixture evenly over the pita wedges.

5. 5

   Bake the pita chips for 8-10 minutes, or until crispy and golden brown. Remove from the oven and let cool.

6. 6

   To make the lime mint swirl, mix fresh lime juice with finely chopped mint leaves in a small bowl.

7. 7

   Serve the chilled cucumber avocado soup in bowls, drizzle the lime mint swirl on top, and pair with spiced pita chips for dipping or crunch.