Cold Cucumber and Avocado Cream Soup

July and August are made for cold soups. Fresh fruits and veggies are available in large numbers from your local farmer and even at your grocery store you can find them usually at a lower price than you would in the winter. I find soups are not fussy, you can use whatever ingredients you have on hand provided you follow some basic rules. If you're not much of a rule follower, well, go for it anyway, you might discover an awesome recipe! If there is one rule you MUST follow is this one: "garbage in, garbage out". Meaning if you're going to throw any old ingredient in your soup, regardless of how shriveled, old or unappealing, well, your soup is going to be crap. So don't do that. However, if you have a good half pepper in your fridge, maybe a half cucumber that you won't be eating tonight, a couple of tomatoes and or even a scallion or two then you're well on your way to a good cold soup.

For this soup you will need, in addition to a blender, the following ingredients:

1 cucumber
1 avocado
2 green onions
1/4 cup cilantro
1/2 fresh jalapeno, seeded (leave seeds in if you like a lot of heat)
1  lime (juice only)
1 cup of 35% cream
1 cup milk
pinch of salt

Here's how it's going to go down:

1. Peel and seed your cucumber

 2.  Chop it up so that you have less work to do with your blender, and put it in a bowl. A glass bowl is  preferable but if you just don't have one, use whatever you have. Try to avoid aluminum.

3. Chop your avocado, cilantro, jalapeno and scallions and add them to your bowl.

4. Add your lime juice, cream and milk and get out your immersion blender if you've got one.

5. When you're done it should look like this:

6. Or, for your guests, like this: