Peel the cucumbers, cut off the ends, and slice them lengthwise. Remove the seeds using a grapefruit spoon, then cut into chunks. If using Persian cucumbers, just wash them and cut into chunks.

Place cucumber pieces in the blender with the lime juice, salsa, cilantro, salt, half the white pepper, and garlic. Blend on high until everything is pureed. You might have to stop a few times to re-distribute the chunks.

Once it's pureed smooth, slice the avocado in half, remove the pit, and scoop the flesh into the blender, pureeing after each chunk is added. Taste and adjust seasonings, adding more white pepper or salsa if needed. Depending on how spicy the salsa verde is, you might need very little white pepper.

If you start with cold vegetables, this can be served immediately. Serve with a sprinkle of freshly ground black pepper and about ¼ t. citrus or lime olive oil on top.

Place plastic wrap directly on the surface of the soup if storing in the fridge to keep it from turning brown. Adding the pit before covering also helps with this.