Ingredients

• 2 large cucumbers, peeled and cut into rough slices
• Flesh of 1 large Haas avocado
• 2 scallions, green and white parts included, chopped
• 2 tablespoons fresh lime juice
• 1/4 to 1/2 teaspoon sea salt (to taste)
• 1/4 teaspoon black pepper (or to taste)

Mango Salsa

• 1 cup mango, cut into 1/2-inch cubes
• 1/2 cup tomato, diced
• 1/2 cup shucked corn kernels (raw)
• 1/2 cup cilantro, loosely packed and finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Sea salt and black pepper to taste

Procedure

1. Blend all soup ingredients together in a blender till smooth, adding enough water to achieve a perfectly creamy texture (about a scant half cup, but use your judgment).
2. Toss the salsa ingredients together in a small bowl.
3. Transfer soup to four serving bowls.
4. Top each with a half cup of the mango salsa, and serve.