SPIKED CUCUMBER SOUP
I add a little avocado to this cucumber soup to keep it from separating, a trick I learned from Jason Weiner, the chef and an owner of Almond Restaurants. The only requirement is that the soup be perfectly smooth, so use a blender. It should also not be too thick to sip, so add a little water if necessary. And try to keep your ingredients as cold as possible.
Provided by Florence Fabricant
Categories easy, soups and stews
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place all ingredients except the cucumber spears in a blender and process until smooth.
- Transfer to a large cocktail shaker, shake with ice, then strain into 4 wine goblets. (This can be done in two batches if necessary.) Garnish each with a cucumber spear.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 1 gram
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