Live Cucumber and Avacado Soup

8 cucumbers, roughly chopped
4 avocados, peels and pits removed
1 jalapeño, seeds removed
½ bunch cilantro
1 sprig mint, stems removed
1 lime, juiced
2 tablespoons salt
1 small radish, julienned

1. Purée cucumbers in a blender.
Place a chinois (china cap strainer)
over a 1-2 quart container. Pass
the purée through the chinois,

working it through with a spatula if
necessary. Reserve the cucumber
juice.

2. In a high-speed blender combine
cucumber purée, avocados,
jalapeño, cilantro, mint leaves,
lime juice, and salt. Blend on high
until all ingredients have been well
puréed (about 1-2 minutes).

3. Add reserved cucumber juice as
desired to thin soup. Taste and
re-season if desired.

4. Ladle a serving of the cucumber
and avocado soup into a bowl.
Place the julienne of radish on top
to garnish.