Chilled Cucumber & Avocado Soup

Serves 4 to 6

1 “unpeeled” European cucumber (slice into pieces)
2 tablespoons “finely” chopped fresh chives
1 large “ripe” avocado
1½ cup chicken stock
2 tablespoons freshly “squeezed” lemon juice
¾ cup sour cream
Fresh ground white pepper and salt to taste

Peel the avocado and cut it into pieces. Use a food processor or blender to puree the avocado until it is smooth; add the cucumber and blend. Pour in the chicken stock along with the chives and blend a little more. Now, add the sour cream and lemon juice and blend until the mixture is smooth.

Season to taste with white pepper and salt before chilling the soup. The soup is best served in glass bowls with a garnish of chives and sour cream.

Diva Tips:

• This soup also is delightful with a garnish of sour cream, caviar or fish roe.
• I do not recommend chilling the soup for more than 4 hours and lemon juice should never be added more than 1 hour before serving.

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