Spicy Cucumber-Avocado Soup

• 1/2 firm-ripe California avocado
• 1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces
• 1 (8-ounce) container plain low-fat yogurt (1 cup)
• 3 tablespoons chopped fresh chives
• 1 teaspoon fresh lime juice
• 1 teaspoon salt, or to taste
• 1/2 teaspoon chopped fresh jalapeno chile with seeds
• 1 cup small ice cubes

Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.
Garnish: diced avocado and chopped chives