Chilled Avocado and Cucumber Soup
Ingredients:
1/2 cup Heavy cream
1 1/4 cups Avocado, peeled, seeded, 1/4 inch (.6 cm) dice
1 cup Cucumber, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Lime juice
1 cup Chicken or vegetable stock
1 cup Yogurt (plain)
1 Garlic clove, minced
1/2 cup Sour cream
1 tablespoon Dill, coarsely chopped
1 tablespoon Parsley, coarsely chopped
to taste Salt and white pepper
1/2 cup Milk, more if needed
For the Garnish:
1/4 cup Sour cream
1/2 cup Green onions, thinly sliced
Method:
Set aside 2 tablespoons (1 ounce, 28 g) each of the avocado and cucumber for garnish. Place remainder and the ingredients, except the milk, in a blender or food processor and blend until smooth.
Add the milk a little at a time and blend until the desired consistency of soup is attained.
Pour the soup into a stainless-steel container. Place a piece of plastic wrap on the surface of the soup to prevent discoloration. Chill the soup, under refrigeration at 40°F (4°C) or below until thoroughly chilled.
When ready to serve, carefully ladle the soup into chilled soup bowls or onto plates, and garnish each portion with the reserved avocado, cucumber, a dollop of sour cream, and the green onions.
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