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In a blender, combine all ingredients for the soup. Puree until smooth. Refrigerate at least two hours to chill before serving. Season to taste.
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In a small bowl combine tomato, onion, jalapeño, lime juice and olive oil. Toss to combine. Taste for seasoning and add salt accordingly. Chill two hours before serving for flavors to develop.
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To serve, ladle cold soup into chilled bowls. Float one or two slices of cucumber on the soup and carefully spoon pico de gallo over the soup and sliced cucumber.
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Be careful so that the garnish doesn't plop to the bottom, but rests gently on top. Enjoy!