Chilled Avocado Cucumber Soup

This delightful and easy soup is just right for those warm summer days.  In the photo below, I have garnished the soup with a  mango and corn salsa but you can top with most anything that strikes your fancy.  I find that thinly cut shallots are delicious with this soup.  Also, this soup is so rich that it works well as a main meal with maybe a bit of bread on the side.

Avocado Cucumber Soup

Chilled Avocado Cucumber Soup

• Two chilled ripe avocados
• 1 large chilled cucumber peeled and de-seeded  (if seeds are small then no need to take them out)
• Juice of two fresh limes
• Salt and pepper to taste
• 4-5 tablespoons of cold water

In a blender, combine avocados, cucumber, lime juice and water.  Blend until a smooth cream develops. Add more water as needed in blending and add salt and pepper to taste.  Place soup in the refrigerator for 30 minutes and serve immediately.  If you have not chilled the avocado and cucumber previously, then chill soup in refrigerator for 1 hour.  Top with shallots and sliced almonds or with a mango and corn salsa as shown in photo.  Serves 2.