Cold Avocado and Cucumber Soup

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READY IN: 2hrs 5mins
SERVES: 4
YIELD: 4 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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