I use strained cucumber juice as my lye water in one of my specialty soaps, but not the puree. I personally would not use a puree of anything as my lye water because I'd be concerned that the lye would not dissolve properly/completely in it.
Unfortunately (and maybe even fortunately

) the natural scent from food additions do not carry over in soap in any lasting way. In order for any scent to remain in soap, it's best to use an FO designed to withstand the higher pH environment of lye-based soap.
For what its worth, the longest-lasting scent from a food addition that I experience in my batches is the scent of honey in my honey/beeswax soap, but it, too, eventually dissipates into nothing during cure.
IrishLass
