Cold Avocado and Cucumber Soup
by Christopher Hirsheimer and Melissa Hamilton
summerdinnerchilledno-cookquick
Yield: 4 Servings
Ingredients
You have 1 of 7
produce
- ○1English cucumber(unpeeled, roughly chopped)
- ○3avocados(ripe, unblemished)
- ○2garlic cloves
- ○3 tbsplemon juice(fresh)
dairy
- ✓sour cream
pantry staple
- ○hot pepper sauce
- ○4 cupchicken stock
- ✓1/4 tspsalt
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.