Serves 4

1 large English cucumber, peeled, seeded and roughly chopped
Flesh of 1 avocado, diced
1 1/2 cups buttermilk
2 tbsp lemon juice
2 garlic cloves
1 cup crème fraiche (or heavy cream)
1/4 cup olive oil
1 tbsp mint
2 tsp sugar
3 tsp white wine vinegar

Blend cucumber with buttermilk in a blender.  Add all remaining ingredients, except cream and blend until smooth.  Stir in crème fraiche or cream and season to taste with salt and pepper.  Chill until ready to serve, at least 1 hour.

photography: Roderick Chen