If you’re dumbfounded by how many cucumbers your garden is producing, this summery soup is a great way to use them up. Cilantro can be used in place of the basil; feel free to experiment with other fresh herbs.

6 small or 4 medium cucumbers, peeled and chopped
1/2 of an avocado
1/4 cup fresh mint
1/4 cup fresh basil
1 small clove garlic
1 tsp sugar

Combine all ingredients in a blender and blend until smooth. If soup is too thick, add a bit of water. Add salt and pepper to taste. Chill until ready to serve, and garnish with mint or basil leaves.

Serves 2 as an appetizer.