Chilled Avocado and Cucumber Soup

This serves 4 good size servings:

½ cup               Heavy Cream

1 ½ cups          Avocado, peeled, seeded, diced

¾ cups             Cucumber, peeled, seeded, diced

1 Tbsp             Lime juice

1 cup                Chicken or vegetable stock

1 cup                Yogurt

2-3                   Garlic Cloves (to taste)

½ cup               Sour cream

1 Tbsp             Parsley, coarsely chopped

TT                    Salt and white pepper

½ cup               Milk, more if needed

 

-Set aside 2 Tbsp of the avocado and cucumber for garnish. Place the remainder and the ingredients, except the milk, in a blender and blend until smooth.

 

-Add the milk a little at a time and blend until the desired consistency of soup is reached.

 

-Pour the soup into a stainless-steel container. Place a piece of plastic wrap on the surface of the soup to prevent discoloration. Chill the soup until ready to serve.

 

-When ready to serve if there is discoloring on the top scoop that out and discard it. Ladle soup into a chilled bowl and garnish with avocado, cucumber, parsley, sour cream, or green onions. Or any combination of those ingredients used.