Avocado, Cucumber, and Kefir Soup

Chilled Avocado, Cucumber, and Kefir Soup

1 cup organic plain whole-milk kefir or Greek yogurt

2 medium avocados, pitted and peeled, plus a few extra slices for garnish

3 medium Persian (mini) cucumbers

2 cups water

2 tablespoons champagne vinegar

1/2 cup fresh mint leaves, plus extra for garnish

1 teaspoon Maldon sea salt

2 tablespoons extra virgin olive oil

diced cucumber, for garnish

In a blender, combine the kefir, avocados, cucumbers, water, vinegar, mint, and salt and puree until smooth, drizzling in the olive oil. Refrigerate the soup until chilled, a few hours. Divide among four bowls, topping each with mint leaves, sliced avocado, and diced cucumber.