Cucumber-Avocado Soup With Prosciutto Toasts

Ingredients

• 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
• kosher salt and black pepper
• 4 slices whole-wheat bread, toasted
• 2 tablespoons unsalted butter
• 4 ounces thinly sliced prosciutto

Directions

1. Puree the cucumbers, avocado, yogurt, tarragon, lemon zest and juice, 1½ cups water, ½ teaspoon salt, and ¼ teaspoon pepper in a blender until smooth. Adjust the consistency with more water if desired. Chill if desired.
2. Spread the toast with the butter and top with the prosciutto, dividing evenly.
3. Serve the soup sprinkled with tarragon, accompanied by the prosciutto toasts.