Food Geek Friday: Chilled Cucumber Soup
Let's face it, we just don't want to cook when it's hot. Or at least I know I'm not as jazzed by hanging out around a hot stove when it's even hotter outside. Right now, Texas may as well be a branch office of hell. Luckily, we have options. Cold soup options like this fantastic chilled cucumber soup I discovered on Tasting Table. No heat required.
- 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 - I used sriracha
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.
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.
Divide the soup among 4 chilled bowls. Garnish with a dollop of sour cream and a dash of hot pepper sauce and serve.