Recipe: Cold Avocado and Cucumber Soup
SERVES 4 TO 6
1 large cucumber peeled, seeded and cut into 5cm chunks
1 large, ripe avocado, peeled
2 spring onions, both green and white parts, chopped
1 cup chicken stock
¾ cup sour cream
2 tbsp lemon juice
½ tsp freshly ground pepper, or to taste
A dollop of sour cream
A drizzle of olive oil
1 In a food processor or blender combine the cucumber, avocado and spring onions.
2 Pulse until the mixture is thoroughly chopped.
3 Add the chicken stock, sour cream and lemon juice and continue to process until smooth.
4 Season with salt and pepper to taste and chill for four to six hours.
5 Check for seasoning, then serve in chilled bowls with the garnish.