Creamy Avocado Gazpacho

1 C. (237 ml) water
Flesh of 1 medium avocado, reserving 1 T. for garnish
2 C. (480 ml) chopped cucumber
1 1/2 C. (355 ml) chopped tomatoes
1/2 to 1 Serrano chile, with seeds, sliced (optional)
1 large clove garlic, minced
1 sprig mint leaves
Juice of 2 lemons or limes
1/2 t. salt
1 t. maple syrup

2 small mint leaves
Paprika (optional)

Combine all ingredients in a blender in the order listed. Start blender on low speed for a few seconds, then switch to high. Blend until creamy and smooth, about 1 1/2 minutes.
Pour into 2 soup bowls. Dice reserved avocado and gently drop them into the center of the bowl. Add a mint leaf and sprinkle diced avocado with paprika if desired. Serves 2.

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