Cucumber-Avocado Soup With Tomato Salsa

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Cucumber-Avocado Soup With Tomato Salsa

 

1 large ripe avocado, pitted, peeled,

and cut into pieces

1 large English (hothouse) cucumber, cut into pieces

1 1/2 cups vegetable stock

5 tablespoons fresh tomato or tomatillo salsa

3 tablespoons fresh lemon juice

1/2 cup sour cream

1/4 cup finely-sliced green onions

salt to taste

freshly ground black pepper to taste

 

In a food processor, combine the avocado and cucumber

and process until smooth. Add the stock, 3 tablespoons

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 tablespoons

salsa.

Yields 4 to 6 servings.

 

 

 

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