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Cucumber-Avocado Soup With Prosciutto Toasts
- 2 English cucumbers, peeled and chopped
- 1 avocado, pitted and peeled
- 1/2 cup plain low-fat Greek yogurt
- 2 tablespoons fresh tarragon leaves, plus more for serving
- 1 teaspoon grated lemon zest, plus 3 tablespoons fresh lemon juice
- 4 kosher salt and black pepper
- 2 tablespoons slices whole-wheat bread, toasted
- 4 ounces unsalted butter
Directions:View on Real Simple
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