Chilled Avocado Soup With Cucumber Relish

This is an adopted recipe featuring my favorite ingredient. Recipe from Chef Ben Berryhill - Cafe Annie

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  carrot, diced
• 1  stalk celery, diced
• 1⁄2 red onion, diced
• 1⁄2 tablespoon butter or 1⁄2 tablespoon olive oil
• 2  quarts  cold  chicken stock or 2  quarts chicken broth
• 8  ripe avocados, peeled, seeded and diced
• 1⁄2 cup heavy whipping cream
•  salt
• 2  English seedless cucumbers, peeled and diced
• 1  lime, juice of

Directions

1. Sauté carrot, celery and onion in butter or olive oil until they are al dente.
2. Add to cold chicken stock.
3. Dice all of the avocados.
4. Whisk 5 of them into the chicken stock until the soup begins to thicken.
5. Lightly whip in the cream and 1 more avocado.
6. Salt to taste.
7. To make relish, take 2 remaining avocados and combine with cucumbers and lime juice.
8. Season with salt.
9. To serve, place relish in the center of a chilled bowl and pour in chilled soup.