Chilled Asparagus Soup With Spinach & Avocado

1 cucumber, peeled
1 cup asparagus, preferably pencil thin, tough end strimmed and spears cut into 2-inch pieces
2 cups cold water
4 ounces spinach, trimmed,washed well, and drained
4 scallions, trimmed and cut into 2-inch lengths
1 ripe, firm avocado,halved lengthwise, pitted,and peeled
¼ cup packed fresh mint
2 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper

1. Halve cucumber lengthwise; cut one half into eighths and the other into ¼-inch dice. Puree asparagus in a blender with ½ cup cold water until smooth.

2. Add spinach, scallions, cucumber eighths, and another ½ cupwater. Blend until completely smooth. Add avocado, mint, and lemon juice; puree until smooth, adding remaining 1 cup water a littleat a time until soup reaches desired consistency. Add ¾ teaspoon salt,and season with pepper. Scrape down sides of blender with a flexible spatula, and puree 5 seconds more. If you would like the soup chilled,refrigerate at least 30 minutes (and up to 1 day, covered).

3. Divide soup among four bowls, and garnish each with diced cucumber and a mint sprig. Serve immediately