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Categories:Viewed: 27 - Published at: 3 years ago
Ingredients
- 3 avocados, ripe and unblemished
- 1 English cucumber, unpeeled, roughly chopped (about 2 cups)
- 2 garlic cloves
- 3 tablespoons fresh lemon juice
- 4 cups chicken stock
- 1/4 teaspoon salt
- 4 tablespoons sour cream, for serving
- hot pepper sauce, for serving (such as Tabasco)
Method
- 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.
- 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.
- Divide the soup among four chilled bowls. Garnish with a dollop of sour cream and a dash of hot pepper sauce and serve.
