Recipe by Raquel Grinnell
Recipe adapted from Canal House Cooking, Volume No. 4 by Christopher Hirsheimer and Melissa Hamilton. This refreshing chilled soup (from their latest edition) combines rich avocados with crisp cucumbers. It's an ideal dinner for a hot summer night, as it requires no cooking and can be prepped in just a few minutes. Cooking time is chilling time.
Top Review by Chef AprilAllYear
YUM! I did use regular cucumbers I already had on hand, and forgot to bring the sour cream to the picnic, but it was GREAT without the sour cream. My husband joked that it needed tortillas (! - he's Mexican, what can I say?!), but no one left any on the table (and several had seconds, myself included). This will be made again. Note, thought, that in my confusion about what a soup or smoothie is, I looked up soup and the definition states there must be cooked/simmered parts...
- 3 avocados, ripe and unblemished
- 1 English cucumber, unpeeled, roughly chopped (about 2 cups)
- 2 garlic cloves
- 3 tablespoons fresh lemon juice
- 4 cups chicken stock
- 1⁄4 teaspoon salt
- 4 tablespoons sour cream, for serving
- hot pepper sauce, for serving (such as Tabasco)
Directions See How It's Made
- 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 four chilled bowls. Garnish with a dollop of sour cream and a dash of hot pepper sauce and serve.