Ingredients

• 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

Instructions

1. Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces. Quarter avocado lengthwise, then pit, peel, and coarsely chop one half.
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.
3. Cut remaining cucumber and avocado into 1/4-inch pieces and stir into soup. Season with salt. Thin with additional water if desired.