Chilled Cucumber Soup

• 5 medium cucumbers (approximately 1 1/2 lb total), peeled, seeded if necessary, and cut into 1/2-inch slices
• 1 teaspoon teaspoon rice wine vinegar, or more to taste
• 1 teaspoon honey
• 1 medium ripe avocado
• 1/4 cup chopped fresh garlic chives (or scallion)
• freshly squeezed ginger juice to taste
• sea salt to taste
• diced avocado and chopped chives for garnish (optional)

1. Place sliced cucumber in a large bowl. Toss with sea salt, rice wine vinegar and honey; allow to marinate for at least one hour, or up to three. The salt should draw out a lot of the cucumbers' liquid, which will aid with pureeing (alternatively, you could have a shorter marinating time and use more water for blending, but I expect this will dilute the flavor).
2. If you have a porcelain ginger grater, great - if not, a Microplane works just fine. Hold grater over a small square of double-layered cheesecloth. Grate a piece of ginger (there is no need to peel!) onto cheesecloth until you have about 1 heaping tablespoon. Over a small bowl, pull the four corners of the cheesecloth around the grated ginger and twist to release the juice.
3. Peel and pit the avocado and add to a blender along with the cucumber mixture (and all of the liquid that's been released), the chopped chives, and the ginger juice (start with a teaspoon and then add more later to suit your taste). Add a generous pinch of sea salt. Puree until very smooth, about 2 minutes, adding filtered water to facilitate blending until desired consistency is achieved (not as thick as baby food, but more viscous than juice). Taste and adjust seasoning as necessary.
4. Optional - I like to pass every soup I make through a chinois (a conically-shaped fine-meshed strainer). Straining soups makes them silky-smooth and helps remove air bubbles caused by blending. However, it is absolutely not necessary to do so.
5. Chill until ready to serve. Divide soup amongst chilled bowls, garnish with three pieces of diced avocado and a sprinkling of finely chopped chives.

cucumbers, rice wine vinegar, honey, avocado, fresh garlic, freshly squeezed ginger juice, salt, avocado

Taken from food52.com/recipes/4896-chilled-cucumber-soup (may not work)