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Cold Avocado and Cucumber Soup

July 16, 2010
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I don’t know about you, but I don’t want this amazing train of cukes to end. I would be a very happy CSA member if we continue to receive them in every share until the end of summer. There is nothing more refreshing(except for maybe riding your bike through open hydrants) than thick, cold slices of cucumber these hot days we’ve been experiencing.

This recipe came to my inbox via Tasting Table, I highly recommend both their regular and chef’s recipes subscriptions. It calls for English cukes which are the mostly seedless ones, but I am sure it would work just as well with the ones we’ve been getting.

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
¼ teaspoon salt
Sour cream, for serving
Hot pepper sauce (such as Tabasco), for serving

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.

Yield: 4 Servings
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