Cucumber-Avocado Soup With Tomato Salsa
This refreshing chilled avocado cucumber soup is perfect for warm weather or when you want a light and creamy dish that's packed with fresh flavors. The combination of creamy avocado, crisp cucumber, and tangy salsa creates a delightful harmony in every spoonful. Perfect for a quick and easy meal that will leave you feeling satisfied and refreshed.
— Constant Cookbook
Ingredients
- 1 large ripe avocado, pitted, peeled and cut
- into pieces
- 1 large English (hothouse) cucumber, cut
- into pieces
- 1 1⁄2 cups chicken stock
- 5 Tbs. fresh tomato or tomatillo salsa
- 3 Tbs. fresh lemon juice
- 1⁄2 cup sour cream
- 1⁄4 cup finely sliced green onions
- Salt and freshly ground pepper, to taste
Instructions
- In a food processor, combine the avocado and cucumber and process until smooth. Add the stock, 3 Tbs. of the salsa, the lemon juice, sour cream and green onions and process until combined. Season with salt and pepper. Transfer to a bowl, cover and refrigerate for at least 2 hours or up to 8 hours.
- Ladle the soup into small bowls or cups. Garnish each portion with a dollop of the remaining 2 Tbs. salsa.
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