^[1]Serves 4-6

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.

Ingredients

• 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

Method

1. Add all ingredients, except olive oil, to a large bowl. Stir thoroughly.
2. Spoon into a blender in batches; pulse each batch until smooth.
3. Chill soup for 30 minutes to one hour.
4. Serve soup in chilled soup bowls. Finish with a drizzle of olive oil.

If you like this recipe, try the Chilled Watermelon Soup ^[2] (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine, Summer 2010.
To order that issue or to subscribe, click here ^[3].