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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
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.