Spring Green Soup

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1 cucumber, peeled

1/2 pound pencil-thin asparagus, tough ends trimmed

2 cups cold water

1/4 pound spinach, tough stems removed, rinsed well

4 scallions, cut into 2-inch lengths

1 ripe avocado, pitted and peeled

1/4 cup fresh mint leaves, plus more for garnish

2 tablespoons freshly squeezed lemon juice

3/4 teaspoon coarse salt

Freshly ground pepper

4 to 6 fresh sorrel leaves, for garnish (optional)

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