On a hot summer day, noone wants to cook. You don't have to with this light, refreshing chilled cucumber soup! A delicious, quick starter to any al fresco meal!
In a blender, combine all ingredients for the soup. Puree until smooth. Refrigerate at least two hours to chill before serving. Season to taste.
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.
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. Be careful so that the garnish doesn't plop to the bottom, but rests gently on top. Enjoy!
Notes
You can substitute regular kirby cucumbers, just be sure to remove the seeds. The seeds are negligible in the hot house variety, so I skip that step.