12 oz. English cucumber, peeled, cut into 4 pieces

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2 Fresh California Avocados, peeled, seeded, quartered*

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1 oz. green onion, cut into large pieces

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2 cloves garlic, peeled

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2 Tbsp. cilantro leaves, plus extra for garnish

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4 Tbsp. fresh lemon juice

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1 cup plain yogurt, plus extra for garnish

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1 cup cold water or cold vegetable stock

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1 cup ice cubes

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.