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:
Into the blender: