After a week of cold and dreary weather, yesterday late afternoon the sun decided to peak out, promising the hope of Spring and bringing me the inspiration to create something new. This light and refreshing Chilled Avocado-Cucumber Soup is perfect for a lunch or an elegant first course during the warm spring days that will be coming up very soon.
Ingredients:
2 avocados, sliced
1 cucumber, chopped (about 1/2 cup)
1/2 cup cilantro, chopped
2 tablespoons green onions, chopped
2 small serrano peppers, chopped
1/4 cup lime juice
1/2 cup sour cream
2 cups chicken or vegetable stock
Salt, black pepper to taste
Generous pinch of cayenne pepper
Directions:
Place avocados, cucumbers, cilantro, green onions, Serrano peppers, lime juice, sour cream and stock in a blender. Season with salt and pepper. Chill in the refrigerator for at least 20 minutes.
Pour into individual bowls and swirl a generous pinch of cayenne. This recipe will yield about 4 cups.
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I am submitting this recipe for the Recession Proof Dining round-up at the Alchemist Chef.
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I would like to thank Jennifer at Savor the Thyme for giving me the Friends award, Sophie at Sophies Foodiefiles for the Excellent Blog award, and Sam at My Carolina Kitchen for the Fabulous Food Blog award. I share these wonderful awards with all of you!
