Chilled Avocado-Cucumber Soup 

Yield: 4 servings (4 3/4 cups) 

• 1 large fully ripened avocado, peeled, pitted, 
  cut in quarters 
• 1 medium cucumber, peeled, seeded, roughly chopped 
• 1 green onion (scallion), 
  separate white part from green part
• 1 small jalapeρo pepper, halved and seeded 
• 2 cups water 
• 1/2 teaspoon salt 
• 2 tablespoons lime juice 
• 2 tablespoons tequila (optional) 
• 1/2 cup firmly packed cilantro leaves 
• 12 mint leaves (optional) 

In a blender container, combine the avocado, half of the 
cucumber, the white part of the scallion, half the jalapeno, 
water and salt. Blend until smooth. 

With the motor running add lime juice, tequila (if using), 
cilantro and mint; blend until smooth but still speckled 
with herbs; add additional water as necessary to get soup 
consistency. Chill soup for at least 2 hours before serving. 

Before serving, cut remaining cucumber half into 1/4-inch dice, 
slice green part of scallion. Spoon the soup into bowls or 
small cups. 

Top with dollops of sour cream and the diced cucumber and 
green onion.