I made this soup for the first time last summer. When my husband asked me how it was I said, quite truthfully, "It's so good I could swim in it." True. This is the chilled soups to end all chilled soups. Decadent, one might say; with fresh cucumbers it is ambrosial! Cooling, delicious, what an excellent way to get your daily vegetables. Try it!
Chilled Cucumber-Avocado Soup
1 large, ripe Haas avocado, peeled and pitted
1 large cucumber, unpeeled, and cut into large chunks
1-1/2 cups homemade chicken stock (canned, if you must)
4 scallions, diced
2-1/2 tablespoons fresh lemon juice
1 teaspoon fresh lime juice
1/2 cup sour cream (or plain yogurt)
3 tablespoons salsa (homemade, if possible, jarred, if not)
1-1/4 teaspoons cumin (more or less to taste)
Pinch Kosher salt
1/4 teaspoon freshly ground black pepper
Place avocado and cucumber into a large capacity food processor fitted with a metal blade and process until smooth. With machine running, gradually pour chicken stock through feeder tube. Process until smooth. Add scallions, citrus juices, sour cream or yogurt, salsa, and cumin; process until combined. Season to taste with salt and pepper. Chill for at least 2 hours (the longer the better). To serve, ladle into small cups or stemmed glasses and top with your choice of salsa, salsa verde, or sour cream.
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