Cold Cucumber Soup

Ingredients

• 2 tablespoons olive oil
• 1 shallot, chopped
• 2-3 seedless European cucumbers; unwaxed, unpeeled and chopped
• Fine sea salt
• 2 tablespoons fresh lemon juice
• 3 green onions, chopped
• 1 avocado, peeled and pitted
• 2 tablespoons creme fraiche or sour cream
• ½ cup fresh herbs such as: dill, mint, tarragon, or parsley

Method

1. Heat the oil in a saucepan over medium heat; add the shallot and garlic and cook a few minutes to soften.
2. Add the cucumbers and 1/2 teaspoon salt. Cover the pan and cook until the cucumber begins to soften and exude water, about 10 minutes.
3. Transfer to refrigerator to cool.
4. Pulse the cucumber mixture in a blender until chopped; add the remaining ingredients and blend until very smooth, adding a little water if needed to reach desired texture.
5. Season with additional salt and/or lemon juice, keeping in mind that extra seasoning won't hurt since the soup will be served cold.
6. Chill for an hour or two or serve straight from the blender. Serves 4 -6