Canal House Cooking's Cold Avocado & Cucumber Soup | Tasting Table
Prep Time:
Cook Time:
Servings:
4 Servings
Ingredients
  • 3 ripe, unblemished avocados
  • 1 English cucumber, unpeeled, roughly chopped (about 2 cups)
  • 2 garlic cloves
  • 3 tablespoons fresh lemon juice
  • 4 cups chicken stock
  • ΒΌ teaspoon salt
  • Sour cream, for serving
  • Hot pepper sauce (such as Tabasco), for serving
Directions
  1. Slice the avocados in half lengthwise, working around the pit. Twist to separate the halves. Remove the pit and use a spoon to scoop out the flesh.
  2. Add the avocados, cucumber, garlic, lemon juice and chicken stock to a blender and puree until smooth, working in batches if necessary. Season with salt and refrigerate until the soup is well chilled.
  3. Divide the soup among 4 chilled bowls. Garnish with a dollop of sour cream and a dash of hot pepper sauce and serve.