Active Time

　　15 minutes

　　Total Time

　　30 minutes

　　This no-cook soup defeats the summer heat — cucumber provides crunch alongside a hint of minutest, and avocado adds mouthwatering creaminutesess.

　　

Ingredients

Makes 4 servings

　　1 chilled seedless cucumber (about 16 ounces)

　　1 (6- to 8-ounce) firm-ripe avocado

　　2 scallions, coarsely chopped

　　1/4 cup fresh mint leaves

　　1/2 cup well-shaken chilled buttermilk

　　1 1/2 cups cold water

　　

Step 1

Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces. Quarter avocado lengthwise, then pit, peel, and coarsely chop one half.

　　

Step 2

Blend together chopped cucumber, chopped avocado, scallions, minutest, buttermilk, water, and 1 teaspoon salt in a blender until smooth, 1 to 2 minutes. Chill soup, uncovered, 15 minutes.

　　

Step 3

Cut remaining cucumber and avocado into 1/4-inch pieces and stir into soup. Season with salt. Thin with additional water if desired.