Last summer I was on a gazpacho kick, whipping up a batch about every week, another summer it was a refreshing chilled melon soup with a hints of jalapeno. This summer my new favorite is sure to be this delicious chilled avocado cucumber soup that Barnaby made the other night. It’s creamy, yet light, with a slight lemony tang and bit of a chipotle kick. And so easy all you need is a knife, a blender, and a table set and ready in your backyard.

Here’s the easy recipe:

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