AVOCADO-CUCUMBER SOUP

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Avocado-Cucumber Soup image

This simple but elegant soup graced the table at one of the monthly luncheons held by the Thursday Afternoon Cooking Club, an organization of Wichita, Kan., women that has been meeting since 1894. Each month, the 24 women of the club gather over their best tableware to share recipes and cooking tips. English cucumbers work well for this recipe, but cucumbers fresh from the garden are a great choice if you have them. The soup could also be blended and served chilled in small cups and passed around on a tray for a cocktail party.

Provided by Kim Severson

Categories     breakfast, brunch, dinner, easy, lunch, quick, soups and stews, appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 1/2 cups plain yogurt (not Greek)
2 cups half and half
Salt and white pepper to taste
1 1/2 avocados, finely diced
3 small English cucumbers, peeled, seeded and finely-diced
1 tablespoon grated onion
1 cup cold chicken broth
Fresh chives
Crisp crumbled bacon
Toasted, chopped almonds

Steps:

  • Combine yogurt, half and half, salt and pepper in a large container and mix until smooth. Stir in avocados, cucumbers, onion and chicken broth. Taste and check for seasoning. Chill overnight. Serve very cold. Garnish with chives, bacon and almonds to taste.

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