Cold Cucumber Avocado Soup
Comments: A surprising easy to prepare cold refreshing soup.
Excellent served along with a Saturday night salad, an easy to preapre meal that does ask for too much time spent in the kitchen inside on a really hot summer afternoon.
The soup will keep for up to 4 hours refrigerated if you stir in the freshly squeezed lemon juice no more than 1 hour before serving.
If desired, just before serving, cut some slits all along the peel of another English cucumber 1/2-inch [1.3-cm] apart using rind cutter, before slicing it. Arrange one of cucumber slices, which must now look like a flower, on top of each soup serving; top with a dollop of sour cream, then with a caviar of your choice, black or red.
Servings: 4 to 6
  • 1 ripe large avocado
  • 1 unpeeled English cucumber, cut into pieces
  • 1/2 cups [375 mL] lean cold chicken broth
  • 2 tablespoons [30 mL] freshly finely chopped chives
  • 2 tablespoons [30 mL] freshly squeezed lemon juice
  • 3/4 cup [190 mL] sour cream
  • Salt and finely ground white pepper, to taste
  • Sour cream, to garnish
  • Freshly finely chopped chives, to garnish
  • Peel then cut avocado into pieces; puree into a food processor using a metal blade, or into a blender.
  • Add cucumber piedes and proceed until smooth.
  • Pour in chicken broth then add 2 tablespoons [30 mL] finely chopped fresh chives; mix.
  • Pour in fresh lemon juice; add sour cream.
  • Blend until smooth.
  • Season soup to taste with salt and finely ground white pepper.
  • Pour into a bowl, and refrigerate soup until really cold.
  • Serve soup really cold into individual cold glass soup bowls, each serving topped with dollop of sour cream and sprinkled with freshly finely chopped chives.