recipe by Lori Ross

2 cup water
2 medium avocado, reserving 2 Tbsps. For garnish
4 cups chopped cucumber
3 cup chopped tomatoes
4 hot chilies, seeded and sliced (optional)
2 large cloves garlic, minced
2 sprigs mint leaves

4-6 mint leaves
Paprika (optional)
Juice of 4 lemons or limes
1 tsp salt
2 tsp maple syrup or honey (optional)

Combine all ingredients in a blender in the order listed. Start blender on low speed for a few seconds, and then switch to high. Blend until creamy and smooth, about 1 -1 1/2 minutes.

Pour into 4 soup bowls. Garnish with reserved avocado, mint and sprinkle of paprika.