Cucumber, Avocado and Lime Soup (Perfect for a Summer Day)

Materials:

• 5 ripe avocados
• 1 english cucumber, peeled and diced, divided
• 1 small bunch scallions, diced, divided
• 1 Tbsp. extra virgin olive oil
• Juice of 1.5 limes
• zest of 1 lime
• 3 c. vegetable or chicken stock
• 1 c. light cream
• 2 Tbsp. chopped fresh cilantro, plus more for garnish
• 2 dashes Tobasco sauce, or more to taste
• Kosher salt and freshly ground pepper, to taste

Methods:

1. Place the avocados in a large bowl or stockpot. Add half the cucumbers and half the scallions. Add the olive oil, lie juice, lime zest, stock, cream, cilantro, Tobasco sauce, salt and pepper.
2. Puree the soup using a hand blender or work in batches with a regular blender until smooth and creamy.
3. Stir in the remaining cucumbers and scallions.
4. Chill in the refrigerator for at least 3 hours.
5. Serve topped with cilantro garnish.

Source:

New England Soup Factory Cookbook

Notes:

This is a lovely cool, creamy and refreshing summer meal.