Cold Cucumber Avocado Soup

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This cold soup is the perfect accompaniment to a summer luncheon.   

We have a friend who, no matter what the season, Spring, Summer, Fall or Winter must have soup as a first course to his meal.  On a 90 degree summer day most people are not interested in a hot steaming bowl of soup.  A serving of Cold Cucumber Avocado Soup is enjoyable on that summer day even if soup is not an absolute must as a meal starter for you, as it is with our friend.

This recipe is quick and easy and made in a blender or food processor. It is a refreshing starter or could serve as a luncheon entrée.  When served as a starter, accompany the soup with an egg salad or BLT sandwich or a tossed salad.

This is the recipe for Cucumber Avocado  Soup

Ingredients:

1 large avocado

2 cucumbers (or 1 English cucumber)

1 cup chicken broth

1 cup evaporated milk

2 Tbsp. lemon juice

¼ cup chopped green onions

½ cup chopped tomato

Sour cream

Preparation:

Step 1. Peel, seed and halve avocado

Step 2. Seed cucumbers ( no need to seed the English variety)

Step 3. Place in blender the avocado, cucumber, broth, lemon juice & evaporated milk

Step4. Blend till smooth and then chill for several hours

Serving.

Center a dollop of sour cream and then-

Garnish with a sprinkle of onions and tomatoes just before serving

Tips

Ordinarily a cold cucumber soup is not something I think about.  It has somewhat of a connotation as a dish for Ladies at Lunch. This soup moves beyond the stereotypes and is a great summer treat.  I will admit I haven’t shared this discovery yet with the guys in my monthly poker group.

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