CHILLED CREAMY AVOCADO-CUCUMBER SOUP

Chef Kai Chase

I just came back from the open Farmers Market in Santa Monica, CA. and loaded up on some really beautiful seasonal produce. I bought some luscious Haas avocados, crisp Hothouse cucumbers and some summer fruits of white peaches, juicy nectarines and sweet black plums. Now the fruits are great in-between meal snack foods, but for lunch today I’m going to work with the buttery Haas avocados and refreshing Hothouse cucumbers to create a cool summer soup. Yes, I know, soup is generally considered a winter dish, but the preparation of this amazingly delicious recipe is something you will truly enjoy during the hot months to come.

The smooth texture of the avocado gives the chilled soup a thick creamy consistency, making heavy creams unnecessary. I like to enjoy this creamy soup with a crisp leafy-green salad for a “light” meal for hot summer day’s and balmy summer nights.

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Ingredients

1 large Hothouse Cucumber peeled, seeded, and chopped
1 large Haas Avocado
1 Serrano Chile seeded and chopped
1 Cup Chicken Broth
½ Cup creme fraiche
¼ tsp. ground cumin
2 tsp. Fresh Lemon Juice
¼ tsp. sea salt
cracked black pepper (optional)
chives garnish
avocado-orange infused olive oil (garnish-drizzle)

Instructions

In a food processor, add the cucumber, avocado, cumin and serrano chili. Pulse until the ingredients are blended.
Add the creme fraiche, broth and lemon juice and continue to blend until smooth.
Season with salt to taste and regrigerate for 3-4 hours.
Once chilled garnish with chive sprigs and drizzle with avocado-orange infused olive oil and cracked black pepper (optional). Enjoy!