Chilled cucumber avocado soup for the last days of summer

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Here in Portland, hot, sunny days continue well into September. The cucumbers and cherry tomatoes in my garden are still going crazy. I often make gazpacho to put them to good use.

This summer, I added a new chilled soup to the rotation, inspired by the abundance of cucumbers, tomatoes and jalapeños from my garden and my love for avocados.

It’s creamy and refreshing with tang from the lime and a bit of heat from the jalapeño. Plus, the avocado makes it a bit more filling. Crusty bread, salami, or grilled shrimp (or chicken or fish) all make worthy companions.

Cucumber Avocado Soup
Serves 4-6

2 cucumbers, peeled and chopped into large chunks
1 avocado
1 jalapeño (remove half or all seeds if you prefer less heat)
Juice of two limes
1/2 cup olive oil
1 cup ice
Salt and pepper to taste
Cherry tomatoes, quartered, for garnish

Blend all ingredients except for tomatoes until smooth. Chill if desired. Pour into bowls and serve topped with cherry tomatoes and a drizzle of olive oil.

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