Chilled Cucumber And Avocado Soup With Mango Salsa

• Chilled Cucumber and Avocado Soup
• 2 large cucumbers, peeled and cut into rough slices
• 1 large Haas avocado, halved, pitted, and flesh scooped out
• 2 scallions, green and white parts included, chopped
• 2 tablespoons fresh lime juice
• 1/4 to 1/2 teaspoons sea salt (to taste)
• 1/4 teaspoon black pepper (or to taste)
• Mango Salsa
• 1 cup Ataulfo mango, cut into 1/2 inch cubes
• 1/2 cup tomato, 1/2 inch dice
• 1/2 cup shucked corn kernels (raw)
• 1/2 cup cilantro, loosely packed and finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• sea salt and black pepper to taste

1. Blend all soup ingredients together in a blender till smooth, adding enough water to achieve a perfectly creamy texture (about a scant half cup, but use your judgment).
2. Toss the salsa ingredients together in a small bowl.
3. Transfer soup to four serving bowls. Top each with a half cup of the mango salsa, and serve.

cucumber, cucumbers, avocado, scallions, lime juice, salt, black pepper, mango salsa, ataulfo mango, tomato, corn kernels, cilantro, olive oil, lime juice, salt

Taken from food52.com/recipes/23524-chilled-cucumber-and-avocado-soup-with-mango-salsa (may not work)