First Step: Prepare Fresh Ingredients. Wash, peel, and chop the cucumber into medium chunks. Slice the avocado in half, remove the pit, and scoop out the flesh. Trim and deseed the jalapeño according to your preferred spice level.

Second Step: Combine Ingredients in Blender. Add the chopped cucumber, avocado flesh, jalapeño, juice of half a lemon, and fresh cilantro into a blender. Pour in ½ cup of water to facilitate smooth blending.

Third Step: Blend Until Smooth. Blend on high speed until the mixture is creamy and uniform. If the consistency is thicker than you prefer, gradually add more water or plant milk until reaching your desired texture.

Fourth Step: Season the Soup. Add ½ teaspoon salt and blend briefly to incorporate. Taste and adjust seasoning, adding more salt or lemon juice as preferred.

Final Step: Chill and Serve. Transfer the soup to a container and refrigerate for at least 1 hour, preferably 2 hours or more, to allow the flavors to meld and develop fully. Before serving, stir gently and garnish with optional toppings such as chopped pineapple, extra cucumber slices, or fresh herbs. Serve chilled for a refreshing appetizer or light meal.