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.

Chilled Cucumber Soup

  • 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.