Cold Avocado and Cucumber Soup

READY IN: 2hrs 5mins
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...

Ingredients Nutrition

Directions

  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.
  2. 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.
  3. Divide the soup among four chilled bowls. Garnish with a dollop of sour cream and a dash of hot pepper sauce and serve.

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