The peel of the cucumber gives this soup its vibrant green color. Because it’s so easy to prepare, assemble all the ingredients beforehand so you can blend the soup just minutes before serving; the flavors will be fresh and the color bright. Don’t let it sit for more than 30 minutes or it will lose its luster!

　　

Ingredients

serves 4

　　3 large unwaxed cucumbers

　　1 ripe avocado

　　1/2 cup toasted almonds, plus chopped almonds for garnish

　　Juice of 1 lime

　　2 teaspoons ground cumin

　　1/2 jalapeño, seeds and ribs removed

　　1 scallion, green and white parts, coarsely chopped

　　1 handful fresh mint leaves

　　4 ice cubes

　　Salt

　　

Step 1

Halve the cucumbers lengthwise and scoop out and discard the seeds. Place the cucumbers in a blender. Slice open the avocado. Stick a chef’s knife into the pit and twist to remove. Scoop the avocado flesh into the blender. Add the almonds, lime juice, cumin, jalapeño, scallion, and mint. Blend with the ice cubes and 2 cups cold water until smooth. Taste and season with salt.

　　

Step 2

Serve in glasses garnished with a few chopped almonds.

　　Lucid Food