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
2 cucumbers, peeled and chopped into large chunks
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.