Glasses of chilled cucumber soup, in New York. PICTURE: Rikki Snyder/The New York Times
Cucumber Soup (12 Small Servings)

Give your guests some simple savory creations to keep the scent of your roasting poultry and spices from pulling everyone into the kitchen

Ingredients
2 cucumbers, peeled, seeded, chopped
1/2 ripe avocado, chopped
Juice of 1 lime
Salt
1 tablespoon avocado oil

Method
Purée cucumbers, avocado and lime juice in a food processor or blender. 
Transfer to a bowl. If you used a food processor, strain the mixture first. 
Stir in 1 cup cold water. 
Mixture should be pouring consistency. 
Season with salt.
Transfer to a container or pitcher and refrigerate until ready to serve. 
Pour into small cups or shot glasses. 
Drizzle a few drops of avocado oil on top of each. 
Set cups or glasses on a tray to serve

The New York Times