Cold Avocado and Cucumber Soup
- Ready In:
- 2hrs 5mins
- 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.
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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...
RECIPE SUBMITTED BY
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"