For Father’s Day dinner I decided to use some in season cucumbers, fresh herbs and avocado to make a light and refreshing chilled summer soup. Cold soup that has been blended and turned into a puree is a super easy and spoon free way to start a dinner party. It works great in shot glasses or stemless martini glasses (pictured above), and it’s perfect as an appetizer or as a first course. I made a batch and refrigerated  it about 3 hours prior to my family arriving… it turned out great, however, I had enough leftover to save in a pitcher in the fridge, and it was much..much better the next day. I recommend making this at least 12 hours in advance; the flavors will meld and it will turn out extra chilly.

Cucumber Avocado Gazpacho

(recipe courtesy of Lynn McBroom – thanks!)

Place all ingredients in a blender and pulse until smooth, add more chicken broth if needed to thin it out… refrigerate for up to 24 hours in advance. 

• 2 medium cucumbers, peeled and seeded
• 1 medium avocado
• 4 green onions, chopped
• 2 cups low sodium chicken broth
• 2 cups light sour cream
• 1 lemon, juiced
• 1 lime, juiced
• 1 teaspoon salt
• 1 teaspoon pepper
• garnish with chopped green onion or freshly chopped parsley

Easy way to seed a cucumber… peel it, cut it half, then divide it, then scoop out the seeds:

Ingredients:

Into the blender:

Plate:

Serve: