CHILLED CREAMY AVOCADO-CUCUMBER SOUP

I just came back from the open Farmers Market in Santa Monica, CA. and loaded up on some really beautiful seasonal produce. I bought some luscious Haas avocados, crisp Hothouse cucumbers and some summer fruits of white peaches, juicy nectarines and sweet black plums. Now the fruits are great in-between meal snack foods, but for lunch today I’m going to work with the buttery Haas avocados and refreshing Hothouse cucumbers to create a cool summer soup. Yes, I know, soup is generally considered a winter dish, but the preparation of this amazingly delicious recipe is something you will truly enjoy during the hot months to come.


The smooth texture of the avocado gives the chilled soup a thick creamy consistency, making heavy creams unnecessary. I like to enjoy this creamy soup with a crisp leafy-green salad for a “light” meal for hot summer day’s and balmy summer nights.



CHILLED CREAMY AVOCADO-CUCUMBER SOUP


Ingredients:

1 large Hothouse cucumber, peeled, seeded and chopped1 large Haas avocado1 serrano chile, seeded and chopped1 c. chicken broth1/2 c. creme fraiche1/4 tsp. ground cumin2 tsp. fresh lemon juice1/4 tsp. sea saltcracked black pepper (optional)chives (garnish)avocado-orange infused olive oil (garnish-drizzle)


Method:

In a food processor, add the cucumber, avocado, cumin and serrano chili. Pulse until the ingredients are blended. Add the creme fraiche, broth and lemon juice and continue to blend until smooth. Season with salt to taste and regrigerate for 3-4 hours.   Once chilled garnish with chive sprigs and drizzle with avocado-orange infused olive oil and cracked black pepper (optional).  Enjoy!

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