A deceptively rich tasting cold soup…from July 2007 Gourmet Magazine

Ingredients:

1. 1 seedless cucumber (about 16 oz)*
2. 1 firm-ripe avocado (6-8 oz)
3. 2 scallions, coarsely chopped
4. ¼ cup fresh mint leaves
5. ½ cup well-shaken chilled buttermilk
6. 1 ½ cup cold water

*If a seedless cucumber is not available, use 2 regular ones and seed them.

1. Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces.  Quarter avocado lengthwise, then pit, peel, and coarsely chop one half.
2. Blend together chopped cucumber, chopped avocado, scallions, mint, buttermilk, water, and 1 teaspoon salt in a blender until smoother, 1-2 minutes.
3. Chill soup, uncovered, 15 minutes.
4. Cut remaining cucumber and avocado into 1/4” pieces and stir into soup.
5. Season with added salt and pepper.
6. If too thick, thin with additional water.