Cucumber-Avocado Soup with Tomato Salsa

Name: Cucumber-Avocado Soup with Tomato Salsa
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large ripe avocado, pitted, peeled and cut <br> &nbsp into pieces; 1 large English (hothouse) cucumber, cut <br> &nbsp into pieces; 1 1&#8260;2 cups chicken stock; 5 Tbs. fresh tomato or tomatillo salsa; 3 Tbs. fresh lemon juice; 1&#8260;2 cup sour cream; 1&#8260;4 cup finely sliced green onions; Salt and freshly ground pepper, to taste

Prep Time: 25 minutes

Cook Time: 0 minutes

Servings: 4 Serves 4 to 6.

A cool, creamy uncooked puree of cucumber and avocado is accented by a spicy salsa. A purchased fresh tomato or tomatillo salsa, available in the refrigerator cases of most grocery stores, works well, or substitute a favorite recipe of your own.

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Ingredients:

1 large ripe avocado, pitted, peeled and cut
into pieces
1 large English (hothouse) cucumber, cut
into pieces
1 1⁄2 cups chicken stock
5 Tbs. fresh tomato or tomatillo salsa
3 Tbs. fresh lemon juice
1⁄2 cup sour cream
1⁄4 cup finely sliced green onions
Salt and freshly ground pepper, to taste

Directions:

In a food processor, combine the avocado and cucumber and process until smooth. Add the stock, 3 Tbs. of the salsa, the lemon juice, sour cream and green onions and process until combined. Season with salt and pepper. Transfer to a bowl, cover and refrigerate for at least 2 hours or up to 8 hours.

Ladle the soup into small bowls or cups. Garnish each portion with a dollop of the remaining 2 Tbs. salsa.

Serves 4 to 6.

Adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington (Time-Life Books, 1998).