This Chilled Cucumber-Avocado Soup is a delicious summer soup. Warm weather soups have a whole psychology about them that must be considered when choosing how to prepare one. Because when it’s hot outside a bit of spice on the tongue tricks the brain into thinking its cooler than it really is. I don’t know how and I don’t know why. But I promise you its true.
Ingredients
- 1 English cucumber (peeled and chopped)
- 2–3 ripe but firm avocados (peeled, pitted and chopped) about 1½ lbs
- 2 sliced scallions (white and light green parts only)
- 1 cup chicken broth (may substitute vegetable broth, more milk, or water)
- 1 cup milk
- 2 tablespoon freshly squeezed lemon juice
- ½ teaspoon white pepper (or to taste)
- ¼ teaspoon kosher salt (or to taste)
- ¼ teaspoon cayenne pepper (or to taste)
- parsley sprigs (as garnish)
Directions
In the bowl of a food processor or blender combine the cucumber, avocado and scallions. Pulse several times until the mixture is uniformly chopped.
Add broth, milk and lemon juice and continue to process until the mixture is completely smooth.
Season with white pepper, salt, and cayenne pepper, then refrigerate until completely chilled, at least 4 hours.
Taste for seasoning and serve in chilled bowls with parsley as garnish.
