Free of: All top allergens and gluten-free.
Chef’s Note: Guaranteed to wow: a robust, sensational soup that happens to be good for you.
- 2 ripe avocados, peeled, diced
- 1 cucumber, peeled, seeded and diced
- ¼ cup (60 mL) fresh lemon juice
- 2 green onions, sliced
- 1 clove garlic, sliced
- 2 tbsp (30 mL) cilantro leaves
- 1 tsp (5 mL) ground cumin
- 2 1/2 cups (600 mL) chicken stock [Look for allergen-free brand]
- Pinch salt and pepper
- 2 tbsp (30 mL) olive oil
- Add all ingredients, except olive oil, to a large bowl. Stir thoroughly.
- Spoon into a blender in batches; pulse each batch until smooth.
- Chill soup for 30 minutes to one hour.
- Serve soup in chilled soup bowls. Finish with a drizzle of olive oil.
If you like this recipe, try the Chilled Watermelon Soup (pictured).
Recipe by Simon Clarke
First published in Allergic Living magazine, Summer 2010.
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