COLD AVOCADO & CUCUMBER SOUP

By BobD

Ingredients

• 4 SERVINGS
• 3 ripe, unblemished avocados
• 1 English cucumber, unpeeled, roughly chopped (about 2 cups)
• 2 garlic cloves
• 3 tablespoons fresh lemon juice
• 4 cups chicken stock
• ¼ teaspoon salt
• Sour cream, for serving
• Hot pepper sauce (such as Tabasco), for serving

Details

Servings 4

Preparation

Step 1

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.