Cold Avocado and Cucumber Soup

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.

• Ready In: 2 hrs 5 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 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

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.