Cold Avocado and Cucumber Soup
summerdinnerno-cookquick
- Author
- Christopher Hirsheimer and Melissa Hamilton
- Yield
- 4 Servings
Ingredients
produce
- ✓1 English cucumber (unpeeled, roughly chopped)
- ✓3 avocados (ripe, unblemished)
- ✓2 garlic cloves
- ✓3 tbsp lemon juice (fresh)
dairy
- ✓sour cream
pantry staple
- ✓hot pepper sauce
- ✓4 cup chicken stock
- ✓1/4 tsp salt
Instructions
- Slice the avocados in half lengthwise, working around the pit. Twist to separate the halves. Remove the pit and use a spoon to scoop out the flesh.
- Add the avocados, cucumber, garlic, lemon juice and chicken stock to a blender and puree until smooth, working in batches if necessary. Season with salt and refrigerate until the soup is well chilled.
- Divide the soup among 4 chilled bowls. Garnish with a dollop of sour cream and a dash of hot pepper sauce and serve.