Chilled Cucumber-Avocado Soup

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.

This post is linked to:

Foodie Friday
Foodie Friday @ Little Brick Ranch
Food on Friday
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Friday Fat Camp
I'm Lovin' It Friday