Garden of Eden Soup

• 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 jalapeno, 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

1. Combine the cucumber, yogurt, cilantro, vinegar, lime juice, mint, jalapeno, scallion, 1 teaspoon salt, and the water in a blender.
2. Puree just until smooth.
3. Add the avocados and pulse a few times just to blend.
4. (Dont blend any more than necessary, as it will over-aerate and thicken the soup undesirably.)
5. Transfer to a bowl and whisk constantly as you slowly drizzle in the olive oil.
6. Taste and stir in more salt, vinegar, or lime juice as needed.
7. Garnish with a dollop of yogurt and a sprinkle of chives.

cucumber, plain yogurt, cilantro, champagne vinegar, freshly squeezed lime juice, mint leaves, scallion, kosher salt, water, avocados, extravirgin olive oil, chives

Taken from www.epicurious.com/recipes/food/views/garden-of-eden-soup-388347 (may not work)