Cucumber and Avocado Soup

2 pounds English or Armenian cucumbers (soft skinned)
6 oz. watercress
3/4 cup fresh lemon juice
2 cloves garlic, peeled
1 small jalapeño or Serrano pepper
1 large haas avocado
1 – 2 tsp. Sea salt
Garnishes: olive oil, tomato

Trim ends off cucumbers and cut into cubes. Wash watercress, remove heavy stems and choke roughly.
(2 cups)
Combine half the cucumbers and most of the lemon juice in a blender and puree. When cucumbers are liquid, add the remaining cucumbers, watercress, garlic, and jalapeño or Serrano. Puree until everything is smooth, working in batches if necessary.
Cut avocado in half, remove the pit, peel, and cut into cubes. Add to the cucumber puree, along with a tsp. Of salt and process again. Stir everything together in a bowl and taste, adding more lemon juice and salt if desired and serve with garnishes.