07 Jul Chilled Cucumber & Avocado Soup
|Serves 4 to 6|
1 “unpeeled” European cucumber (slice into pieces)
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.
• This soup also is delightful with a garnish of sour cream, caviar or fish roe.