Spiked Cucumber Soup

I add a little avocado to this cucumber soup to keep it from separating, a trick I learned from Jason Weiner, the chef and an owner of Almond Restaurants. The only requirement is that the soup be perfectly smooth, so use a blender. It should also not be too thick to sip, so add a little water if necessary. And try to keep your ingredients as cold as possible.

Ingredients

• 2 cucumbers, peeled, seeded and chopped, plus 4 peeled, seeded cucumber spears, for garnish
• ½ ripe Hass avocado, peeled and chopped
• Juice of 2 limes
• 1 cup gin, preferably Hendrick’s
• Pinch of salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    264 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 85 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place all ingredients except the cucumber spears in a blender and process until smooth.
2. Transfer to a large cocktail shaker, shake with ice, then strain into 4 wine goblets. (This can be done in two batches if necessary.) Garnish each with a cucumber spear.