This chilled soup always makes me imagine what summer in Eden must have been like: silky, verdant, bright, and refreshing. My only other need would be a glass of cava or vinho verde to go with it. The quality of your avocados is key to this recipe. Try to find the Haas or Bacon varieties from a domestic grower—the Fuerte ones from Chile (which are common in supermarkets) are too watery.

　　

Ingredients

MAKES ABOUT 5 CUPS

　　1 large English or other thin-skinned cucumber, seeded and coarsely chopped

　　1/2 cup plain yogurt, plus more for garnish

　　1/4 cup loosely packed cilantro leaves

　　3 tablespoons champagne vinegar, more as needed

　　2 tablespoons freshly squeezed lime juice, more as needed

　　6 large fresh mint leaves

　　1 medium jalapeño, coarsely chopped (for less heat, remove the seeds first)

　　1 large scallion, chopped into 1-inch pieces

　　Kosher salt

　　3/4 cup water

　　2 large avocados (about 1 1/4 pounds), flesh scooped out and coarsely mashed with a fork

　　1/4 cup extra-virgin olive oil

　　Thinly sliced chives, for garnish

　　

Step 1

Combine the cucumber, yogurt, cilantro, vinegar, lime juice, mint, jalapeño, scallion, 1 teaspoon salt, and the water in a blender. Puree just until smooth. Add the avocados and pulse a few times just to blend. (Don’t blend any more than necessary, as it will over-aerate and thicken the soup undesirably.)

　　

Step 2

Transfer to a bowl and whisk constantly as you slowly drizzle in the olive oil.

　　

Step 3

Taste and stir in more salt, vinegar, or lime juice as needed. Garnish with a dollop of yogurt and a sprinkle of chives.

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