(Above: Watch this quick video showing how to make this summer treat.)
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Cold soup on a hot summer day is refreshing. My go-to cold soup is a farm-fresh gazpacho made with locally-grown tomatoes but when tomatoes are not fully in season, I have to make something else. And this recipe (also called Green Goddess Soup) fits the bill.
It’s pretty easy to make using fresh cucumbers and herbs. The sour cream keeps it cool and creamy and the red pepper flakes give it just a dash of spice. Instead of shrimp you could also use jumbo lump crabmeat.
Here’s the recipe:
Cold Cucumber and Avocado Soup with Shrimp
After you make the soup, let it chill for at least 2 hours in the refrigerator.
- Cucumber, 1 medium, chopped. Preferably a seedless or European cucumber.
- Avocado, 1, peeled, pitted and quartered.
- Scallions, 6. Include about 1-inch of green stem, roughly chopped.
- Parsley, 1/4 cup, chopped.
- Tarragon leaves, chopped, about one tablespoon.
- Chives, chopped fine, about one tablespoon.
- Chicken Stock, unsalted, 1 cup.
- Sour cream, 1 cup.
- Fresh lemon juice, 3 tablespoons.
- Salt, 1 teaspoon.
- Red pepper flakes, just a pinch.
- Shrimp, boiled or steamed, about 1 pound.
- Step 1 Place cucumber, avocado, scallions, parsley, tarragon leaves, and chives in a food processor. Process for about 10 seconds.
- Step 2 Add chicken stock, sour cream, lemon juice, salt, and red pepper flakes. Process for another 10 seconds until smooth and well blended.
- Step 3 Pour soup into large bowl and refrigerate for at least 2 hours. This can be made the day before serving too.
- Step 4 When ready to serve, ladle it into soup bowls and garnish with shrimp.