Chilled cucumber soup is a summer classic. The trick is to not have a watery tasteless mess.
Enter avocado stage left! Creme Fraiché makes everything better but of course, you can substitute greek yogurt. The drizzle of lime olive oil really is the finishing touch.
I use a combination of cucumbers. Kirby, English seedless, and traditional. They all have different qualities. If you use all the traditional grocery cukes it will be more watery.
If cucumbers are waxed, by all means, peel them. If not, leave skins on for more color (and fiber). Scoop out seeds. Put cucumbers, cilantro, roasted garlic, 1/2 cup vegetable stock, lime juice and olive oil in Blender. Process until smooth. Add additional broth as needed. Add in avocado and then creme fraiché. Adjust salt and pepper to taste. Let chill for at least 30-45 minutes to let flavors blend and to chill. Stir and then pour into decorative serving dishes and top with a small dollop of creme fraiché and a piece of avocado along with a drizzle of oil.
Serve with seeded crackers or a nice french roll and a crisp wine.