Cold Avocado and Cucumber Soup


A few days ago I received an email from my favorite foodie blog Tasting Table.  They adapted this recipe from Canal House Cooking and sent it to their subscribers.

Here is what Tasting Table had to say about this dish:

Cold Hand Cuke: A Creamy Chilled Soup for Summer

Working from their kitchen-studio in Lambertville, N.J., Christopher Hirsheimer and Melissa Hamilton have been quietly innovating food publishing.  The media-savvy pair–Hirsheimer was a founder of Saveur magazine and Hamilton worked for Cook’s Illustrated–create and publish Canal House Cooking, a thrice-yearly magazine-book hybrid replete with lush food photos and home-tested recipes. This refreshing chilled soup (from their latest edition) combines rich avocados with crisp cucumbers. It’s an ideal dinner for a hot summer night, as it requires no cooking and can be prepped in just a few minutes.

I made this soup with in 15 minutes with the total cost was around $10. This soup is summer’s answer to a hot creamy soup made in the cold weather.


  • 3 ripe, unblemished avocados
  • 1 English cucumber, unpeeled, roughly chopped (about 2 cups)
  • 2 garlic cloves
  • 3 tbs fresh lemon juice ( I used the juice of one half)
  • 1 qt chicken stock (use vegetable stock to make soup vegetarian)
  • salt to taste
  • sour cream for serving
  • hot pepper sauce (Tabasco), for serving

Slice the avocados in half lengthwise, working around the pit. Twist to separate the halves. Remove the pit and use a spoon to scoop out the flesh.

Put the scooped out avocados in a large bowl.

Add chopped cucumber and garlic.

Add chicken stock and lemon juice.

Puree with a hand blender until smooth. Season with salt and refrigerate until the soup is well chilled.

Pour soup into chilled bowls. Garnish with a dollop of sour cream and a dash of hot pepper sauce and serve. I didn't have sour cream so I used plain non-fat yogurt.



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